Potatoes and lentils in a pan, a rich and flavorful single dish. Easy to make, it can be served as a side dish or a complete meal because it contains both carbohydrates and proteins, albeit plant-based proteins.

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Difficulty: Easy
Cost: Affordable
Preparation time: 15 Minutes
Portions: 3 people
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Fall, Winter, and Spring

Ingredients

1 lbs potatoes
2 tablespoons olive oil
1.75 oz red onion
8.5 oz canned lentils
2.1 oz sun-dried tomatoes
1 teaspoon dried oregano

Tools

1 Steamer
1 Wok

Preparation of Flavorful Potatoes with Lentils

Peel and wash the potatoes well, then cut them into chunks of about an inch.
Steam them for 30/35 minutes.
Once cooked, let them cool for 5 minutes. Then transfer them to a wok with 2 tablespoons of olive oil and brown them over medium heat until golden on all sides.
Once golden, transfer the potatoes to a plate.
In the same wok where you cooked the potatoes, add the thinly sliced onion, a couple of tablespoons of water, and cook, covered, until well wilted.
Then add the well-drained lentils and let them season for about 5 minutes, always covered and over medium/low heat.
Meanwhile, cut the sun-dried tomatoes into strips and then add them to the lentils.
Cook for another 5 minutes.
Now take the potatoes and add them to the wok with the lentils. Let them heat and season for 10/15 minutes with the lid slightly ajar.
Once ready, adjust the salt.
And voilà… now your potatoes and lentils in a pan are ready to be served with a drizzle of raw olive oil.