Spicy Green Lentil and Potato Skillet
A hearty and comforting green lentil and potato skillet, spiced with a blend of aromatics and served with a side of warm, crusty bread.
5 min
Prep
15 min
Cook
4
Serves
250
Calories
Macros · per serving
12g protein
42g carbs
5g fat
Ingredients
For 4 servings
- 1 cup green lentils
- 2 potato
- 1 onion
- 2 clove garlic
- 1 can canned diced tomatoes
- 2 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- salt — to taste
- black pepper — to taste
- 2 cups water
- parsley — to taste
Instructions
- 1
Rinse the green lentils under cold water and set aside.
- 2
Dice the potatoes into small cubes. Finely chop the onion and garlic.
- 3
Heat olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until the onion is translucent, about 3 minutes.
- 4
Add the diced potatoes to the skillet and cook for another 3 minutes.
- 5
Stir in the rinsed lentils, canned diced tomatoes (with juice), ground cumin, and ground coriander. Season with salt and black pepper to taste.
- 6
Add water and bring to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes until the lentils and potatoes are tender.
- 7
Garnish with chopped parsley before serving.
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