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One-Pot Spiced Potato and Lentil Skillet
When you need a hearty vegetarian meal without a sink full of dishes, this one-pan skillet delivers. Earthy green lentils and tender diced potatoes cook together with warm ground cumin, skipping the need to boil anything first. Defrosted spinach adds an easy layer of greens, while a final dollop of natural yogurt brings a creamy, tangy finish that ties the whole dish together. It's a satisfying lunch or dinner that relies entirely on simple pantry staples.
Equipment
- Skillet
- Stovetop
Ingredients
- 1 potato, diced, skin on
- ½ onion, sliced
- ½ tsp ground cumin
- 3 handfuls frozen spinach, defrosted
- 200g green lentils (from a 400g tin), drained
- 2 dollops of natural yogurt
- Olive oil
- Salt and pepper
Instructions
- 1Heat a splash of olive oil in a pan over medium heat. Add the diced potato and fry for about 10 minutes until it's almost cooked through. Stir in the sliced onion and ground cumin, cooking for another 5 minutes. Blooming the cumin in the hot oil deepens its savory flavor.
- 2Stir the defrosted spinach into the pan and season with salt and pepper to taste. Mix in the drained green lentils and one dollop of natural yogurt. Cook for a few more minutes until everything is heated through. Remove from the heat and garnish with the remaining dollop of yogurt before serving.
Notes
- Swap: If you have leftover boiled or roasted potatoes, you can use them here to cut down the initial frying time.
- Prep: Squeeze as much water as possible out of the defrosted spinach so it doesn't make the skillet soggy.
- Storage: Keeps in the fridge for up to 3 days in an airtight container. Wait to add the fresh yogurt garnish until right before eating.
Recipe Details
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