Lentil Hash

Hearty, wholesome, and packed with vibrant flavors, this Lentil Hash recipe is the ultimate plant-based comfort food! Featuring tender green or brown lentils, a medley of sautéed veggies like red bell pepper, zucchini, and potato, and a bold mix of smoked paprika, cumin, and oregano, this one-pan dish is as delicious as it is nutritious. Finished with a bright splash of lemon juice and a garnish of fresh parsley, this vegan-friendly hash delivers earthy, smoky, and zesty flavors in every bite. Perfect as a satisfying main course or a versatile side dish, this recipe is ideal for meal prepping, weeknight dinners, or even brunch. Ready in just 45 minutes, it's a comforting, protein-packed meal that’s easy to whip up and sure to please! Keywords: lentil hash, vegan hash recipe, plant-based comfort food, one-pan dinner, protein-packed vegan dish.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup green or brown lentils
• 3 cups water
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 1 medium potato, diced (skin on or peeled)
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups baby spinach
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Rinse the lentils thoroughly under cold water. In a medium pot, combine lentils and 3 cups of water. Bring to a boil over high heat, then reduce heat to a simmer. Cook uncovered for 20-25 minutes, or until the lentils are tender but not mushy. Drain and set aside.

Step 2

While the lentils are cooking, heat the olive oil in a large skillet or cast-iron pan over medium heat.

Step 3

Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.

Step 4

Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.

Step 5

Add the diced red bell pepper, zucchini, and potato to the skillet. Cook for 8-10 minutes, stirring occasionally, until the vegetables are tender and slightly browned.

Step 6

Sprinkle the smoked paprika, ground cumin, dried oregano, salt, and black pepper over the vegetables. Stir well to evenly coat the vegetables in the spices.

Step 7

Add the cooked lentils to the skillet and stir to combine. Cook for 3-4 minutes, allowing the flavors to meld together.

Step 8

Stir in the baby spinach and cook for 1-2 minutes, just until wilted.

Step 9

Remove the skillet from the heat and stir in the lemon juice for a bright, fresh flavor.

Step 10

Taste and adjust seasonings as needed. Garnish with chopped fresh parsley before serving warm.

Nutrition Facts

Serving size	(1660.6g)

Amount per serving	% Daily Value*
Calories	774.9

Total Fat 31.0g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2473.0mg	0%
Total Carbohydrate 103.3g	0%
Dietary Fiber 28.4g	0%
Total Sugars 20.7g
Protein 29.2g	0%

Vitamin D 0IU	0%
Calcium 298.7mg	0%
Iron 13.8mg	0%
Potassium 2516.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.5%

Protein: 14.4%

Carbs: 51.1%