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, minced
  • 2 cloves garlic, minced
  • 1 leek, minced
  • 1 carrots, minced
  • 1 bulb fennel, julienne opt.
  • 3 cup lentils, 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 stock and bring to a simmer.

Cook gently until lentils are “just” tender; add marjoram, salt, pepper and coriander.  Drain any remaining liquid and reserve both warm till needed.

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.


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