This lentil potato hash that is a good accompaniment for meat or fish, and also stars as a center of the vegetarian plate. To make it into soup, add more stock or stock with water, and serve with dollop of creme fraiche and a swirl of EVOO.
As needed EVOO
- 2 shallots or onion, minced
- 2 cloves garlic, minced
- 1 leek, if in season minced, optional
- 1 carrots, minced
- 1 bulb fennel, julienne opt.
- 3 cup dry lentils
- 2 cups stock (vegetable or flavored water), heated
- To taste, marjoram, sea salt, ground pepper, ground coriander
- 3 tablespoons salted butter
- 3 each white or sweet potatoes, or combination blanched, small dice
Heat EVOO in large skillet; add shallots and garlic and cook until translucent. Add leek, carrot and fennel and cook for 2 more minutes. Add lentils and toss to distribute, then add water flavored stock and bring to a simmer.
Cook gently until lentils are “just” tender in a flavored water stock, see below. Drain any remaining liquid and reserve both warm till needed. When cooked, add marjoram, salt, pepper and coriander to taste, before adding to potatoes.
Meanwhile heat butter in a separate pan and cook until frothy and lightly browned; add prepared potatoes and cook for 3 minutes, until potatoes begin to brown. Toss gently to keep them in tact and finish cooking/browning. Add cooked, drained lentils and toss to heat together; remove, adjust seasoning, and serve hot.
To blanch potatoes: wash potatoes, skin on or after peeling. Bring pot of water to which 1 1/2 tablespoons salt has been added.
To make a water stock, measure the prescribed amount of stock using water. To that stir in a teaspoon or less spice blend. We use or Flavors of Southern Spain, for example and it gives the finished lentils lots of flavor and a little heat.