Description
A hearty and nutty dish with crispy potatoes and flavorful lentils, perfect for busy evenings.
Ingredients
Scale
- 1 cup lentils (dried, preferably green or brown)
- 2 cups vegetable broth
- 1 pound potatoes (cut into small cubes)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F.
- Rinse the lentils under cold water and drain.
- Combine the lentils and vegetable broth in a medium pot. Bring to a boil, then reduce to a simmer for 15-20 minutes until tender but intact.
- Place the cubed potatoes on a baking sheet. Drizzle with olive oil, paprika, garlic powder, salt, and pepper. Toss to coat evenly.
- Roast the potatoes in the preheated oven for 25-30 minutes, turning halfway through, until golden and crispy on the outside.
- Combine the cooked lentils with the roasted potatoes and toss gently to combine.
Notes
Lentils taste better the next day. Reheat the potatoes in the oven at 350°F for about 10-15 minutes to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg