Hearty Red Lentil and Potato Skillet
A comforting and filling red lentil and potato skillet, perfect for a budget-friendly, hearty meal.
10 min
Prep
30 min
Cook
4
Serves
320
Calories
Macros · per serving
15g protein
60g carbs
5g fat
Ingredients
For 4 servings
- 1 cup red lentils
- 2 potatoes
- 1 onion
- 1 15 oz can canned diced tomatoes
- 1 carrot
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- salt — to taste
- black pepper — to taste
- 2 cups water
- fresh parsley — to taste
Instructions
- 1
Rinse the red lentils under cold water and set aside.
- 2
Peel and dice the potatoes and carrot. Finely chop the onion and garlic.
- 3
Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sauté until onions are translucent.
- 4
Add the diced potatoes and carrot to the skillet. Cook for about 5 minutes, stirring occasionally.
- 5
Stir in the cumin and paprika, allowing them to coat the vegetables.
- 6
Add the rinsed lentils, canned diced tomatoes, and water to the skillet. Season with salt and black pepper.
- 7
Bring the mixture to a simmer, cover, and cook for 20-25 minutes, or until the lentils and potatoes are tender.
- 8
Stir occasionally and add more water if needed to prevent sticking.
- 9
Garnish with fresh parsley before serving.
Cook it this week.
NeatEat plans Hearty Red Lentil and Potato Skillet — and the rest of your week — around your budget, groceries included.