Potato Recipe

This hearty dish transforms simple potatoes into a comforting meal by simmering them with red lentils, cumin, and fresh tomatoes. The result is a rich, aromatic stew where the potatoes absorb the savory spices and creamy lentil sauce. It offers a wonderful balance of soft textures and robust, earthy flavors. Perfect for a cozy weeknight dinner or as a substantial side dish, it requires minimal effort but delivers maximum satisfaction. The addition of fresh coriander and peas brightens the dish, adding color and freshness. It is a versatile vegan option that satisfies cravings for something warm, filling, and deeply flavorful without being overly complex to prepare.

Cuisine: American

Courses: Side Dishes

Difficulty: Intermediate

Servings: 4

Calories: 230.7

Dietary: Vegan, Vegetarian

Description

This hearty dish transforms simple potatoes into a comforting meal by simmering them with red lentils, cumin, and fresh tomatoes. The result is a rich, aromatic stew where the potatoes absorb the savory spices and creamy lentil sauce. It offers a wonderful balance of soft textures and robust, earthy flavors. Perfect for a cozy weeknight dinner or as a substantial side dish, it requires minimal effort but delivers maximum satisfaction. The addition of fresh coriander and peas brightens the dish, adding color and freshness. It is a versatile vegan option that satisfies cravings for something warm, filling, and deeply flavorful without being overly complex to prepare.

Ingredients

g fat (5g sat) ; 14g protein; 58g carbohydrate;
g fibre a serve COST $3.40 a serve
g floury potatoes, coarsely chopped
2 Tablespoons water, plus 1/2 cup extra
1 cups Dried red lentils, rinsed
1 tablespoons Cumin seeds
1 teaspoons Mustard seeds
1 teaspoons Turmeric
1 tablespoons Vegetable or peanut oil
1 Onion, finely chopped
1 Clove garlic, crushed
g can chopped tomatoes
1 cups Frozen peas, thawed
2 Tablespoons coriander leaves extra
2 Tomatoes, finely chopped
1 Breakfast Tacos

Directions

1
Heat the oil in a large pot over medium heat. Add the cumin and mustard seeds, cooking until they begin to sizzle and release their aroma.
2
Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Stir in the crushed garlic and cook for another minute.
3
Add the chopped potatoes, red lentils, turmeric, and chopped canned tomatoes. Stir to combine, ensuring the potatoes are coated in the spices.
4
Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the potatoes are tender and lentils are soft.
5
Stir in the thawed frozen peas and cook for another 2-3 minutes until heated through. Season with salt and pepper to taste.
6
Garnish with fresh coriander leaves and serve hot.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 230.7kcal

% Daily Value *
Total Fat 6.9g11%
Saturated Fat 1.3g7%
Cholesterol 1.2mg1%
Sodium 31.6mg2%
Total Carbohydrate 33.9g12%
Dietary Fiber 13.1g53%
Sugars 6.8g
Protein 12.1g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: potato, lentil, curry, vegan, comfort food, spicy, tomato, cumin, onion, garlic, peas, coriander, stew, dinner, easy, healthy, warm, simmered

Read it online: https://www.chefs-mate.com/recipe/potato-recipe-142/