Todays recipe is the culmination of what-was -left- in-the-cupboard, but my, it was tasty. I didn’t even know what to call it, So it got the salubrious name, ‘hash’!
The lentils are cooked in stock to give a rich intense almost meaty flavour, which is balanced by the sweetness of caramelised onions, shallots and tomatoes. Chilli Powder and paprika add warm spicy tones.
It tastes great freshly cooked but even better the next day after a night in the refrigerator.
I paired the Lentil hash with sweet potato, sliced and roasted, with some steamed broccoli and savoy cabbage on the side.
Simple, warming, delicious!
Spicy Lentil Hash and Roasted Sweet Potato
- 1 tbs oil
- 2 red onions, sliced
- 3 shallots, sliced
- 3 garlic cloves, finely chopped
- 1 bay leaf
- 0.5 tbsp dried basil
- 2 tbs sweet paprika
- 2 tsp chilli powder
- 1 tsp worcester sauce
- 200g dried Puy lentils
- 2 stock cubes dissolved in 300mls water (I used beef stock. Use vegetable stock for a vegetarian/vegan recipe)
- 150g cherry tomatoes, quartered
- Freshly ground black pepper, to taste
For the roasted Sweet Potato
- 2 medium sweet potatoes, cubed or sliced (I used orange fleshed ones)
- 1 tsp Paprika
- Salt and freshly ground black pepper, to taste
For the Lentil Hash:
(I recommend making the lentil sauce the day before. It tastes even more wonderful after a night in the refrigerator!)
- Over a low-medium heat, simmer the lentils in the stock, checking regularly that it does not boil dry. If beginning to boil dry add a little more water but not too much. You want a lentil sauce that has an intense taste.
- Once the lentils are soft but still have some bite, set aside. The sauce should be thick without much, if any stock visible
- Meanwhile, heat the oil in a pan, and gently sauté the onions and shallots with a pinch of salt until caramelised.
- Stir in the, garlic, the herbs and spices and cook for another couple of minutes
- Add tomatoes, worcester sauce, a little water the bay leaf and lentils and cook over a low heat until the tomatoes have cooked down
- Turn up the heat until the sauce has reduced and thickened. (You may need to stir to stop the sauce catching on the bottom of the pan)
- Serve immediately or set aside and allow to cool and refrigerate overnight until ready to use
For the Roasted Sweet Potato:
- Preheat oven to 200C and line a baking sheet
- In a bowl, toss or spray the sweet potato in a little oil, the seasoning and spices
- Spread over the baking sheet and bake in the middle of the oven for 30 minutes until golden and cooked though
- Serve the lentil hash with the sweet potato and green vegetables