Lentil and Root Vegetable Hash with Sage
A rustic and flavorful hash combining cooked brown or green lentils with pan-fried seasonal root vegetables like potatoes and carrots, seasoned with aromatic sage.
Ingredients
- Carrots50 g
- Onion50 g
- Garlic10 g
- Olive oil15 ml
- Salt1 g
- Pepper0.5 g
- Lentils75 g
- Potatoes200 g
- Sage2 g
- Vegetable broth50 ml
Instructions
- 1Step 1
If using dried lentils, cook 150g lentils according to package directions until tender. (Approx 20-30 minutes active cooking time, plus soaking if needed). Drain and set aside.
- 2Step 2
Dice 400g potatoes and 100g carrots into small, uniform cubes (about 1 cm). Finely chop 100g onion and 20g garlic.
- 3Step 3
Heat 30ml olive oil in a large skillet or frying pan over medium-high heat (2 minutes). Add the diced potatoes and carrots and cook, stirring occasionally, until they start to soften and brown, about 15 minutes.
- 4Step 4
Add the chopped onion and garlic to the pan and cook until the onion is translucent, about 5 minutes.
- 5Step 5
Stir in the cooked lentils and 4g fresh sage leaves (or 2g dried sage). Add 100ml vegetable broth.
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