Lentil Hash
A hearty, savory skillet dish that swaps traditional potatoes for earthy green lentils, crisped up with bacon, onions, and fresh herbs.
Ingredients
- •1 cup dry brown or green lentils (200g), rinsed
- •4 slices thick-cut bacon, diced
- •2 tablespoons unsalted butter
- •1 medium yellow onion, finely diced
- •2 stalks celery, finely diced
- •2 medium carrots, peeled and finely diced
- •2 cloves garlic, minced
- •1 tablespoon fresh thyme leaves
- •1 teaspoon smoked paprika
- •2 tablespoons apple cider vinegar
- •1/4 cup fresh flat-leaf parsley, chopped
- •Salt and freshly ground black pepper to taste
Instructions
- 1
Place the rinsed lentils in a medium saucepan with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes until tender but not mushy. Drain well and set aside.
- 2
In a large cast-iron skillet, cook the diced bacon over medium heat until crispy and the fat has rendered, about 6 to 8 minutes. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the skillet.
- 3
Add the butter to the skillet along with the diced onion, celery, and carrots. Sauté over medium heat for 8 to 10 minutes until the vegetables are softened and lightly caramelized.
- 4
Stir in the minced garlic, fresh thyme, and smoked paprika, cooking for another 1 minute until fragrant.
- 5
Add the cooked lentils and reserved crispy bacon to the skillet, tossing everything together to combine.
- 6
Press the mixture down firmly into an even layer with a spatula. Let it cook undisturbed for 4 to 5 minutes to develop a golden-brown crust on the bottom.
- 7
Drizzle the apple cider vinegar over the hash, scraping up any browned bits from the bottom of the pan, and season generously with salt and pepper.
- 8
Remove from heat, fold in the chopped fresh parsley, and serve immediately.
💡 Chef tips
- For a vegetarian version, omit the bacon and use 3 tablespoons of olive oil or butter for cooking, adding an extra pinch of smoked paprika for depth.
- You can cook the lentils up to 2 days in advance and store them in the refrigerator to make this quick enough for a busy weeknight breakfast or side dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and re-crisped in a hot skillet.
✅ How it should turn out
The finished hash should be deeply savory with a wonderful contrast between the crispy edges of the lentils and the tender, caramelized aromatic vegetables.