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Roasted Country Potatoes and Herbed Lentils
Experience the comforting flavors of rustic country cooking with this delightful dish featuring perfectly roasted potatoes and protein-packed lentils. Infused with fragrant herbs and spices, this hearty meal is not only nutritious but also satisfying, making it a perfect choice for family dinners or meal prep. Rooted in tradition, this recipe reflects the simplicity and wholesomeness of farm-to-table cooking, showcasing the beauty of fresh ingredients and bold flavors.
Ingredients
- Potatoes
- 4 medium, diced
- Olive oil
- 2 tablespoons, divided
- Salt
- to taste
- Black pepper
- to taste
- Fresh rosemary
- 1 teaspoon, chopped
- Fresh thyme
- 1 teaspoon, chopped
- Lentils
- 1 cup, rinsed
- Vegetable broth
- 3 cups
- Carrot
- 1 large, diced
- Garlic
- 3 cloves, minced
- Onion
- 1 medium, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the diced potatoes with 1 tablespoon of olive oil, salt, black pepper, rosemary, and thyme until evenly coated.
- Spread the seasoned potatoes on a baking sheet in a single layer and roast for 30 minutes, or until golden and crispy, tossing halfway through for even cooking.
- While the potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and diced carrot, cooking until softened, about 5 minutes.
- Add the rinsed lentils, vegetable broth, and a pinch of salt and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-30 minutes, or until the lentils are tender but not mushy.
- Once the potatoes are done roasting, carefully add them to the pot with the lentils and stir gently to combine. Allow to cook for an additional 5 minutes to meld the flavors.
- Serve warm, garnished with additional fresh herbs if desired.
Tips
- For a spicier kick, consider adding a pinch of crushed red pepper flakes to the lentil mixture.
- Feel free to substitute any seasonal vegetables you have on hand, such as bell peppers or zucchini, for added color and nutrition.
- This dish can be made ahead of time and stored in the fridge for up to 3 days, making it perfect for meal prep.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 40 minutes Calories: 350 Fat: 8g Carbs: 60g Protein: 12g Sodium: 300mg Sugar: 2g
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