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Best One-Pan Lentil Potato Skillet Recipe

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A hearty, one-pan skillet dinner featuring crispy potatoes and tender lentils simmered in a savory broth with smoky spices. Perfect for busy weeknights, this budget-friendly meal is naturally vegan, gluten-free, and packed with plant-based protein and fiber.

Ingredients

Scale
  • 2 tablespoons olive oil (or avocado oil)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 large red bell pepper, diced
  • 2 medium russet potatoes, diced into ½-inch cubes (about 3 cups)
  • 1 cup brown or green lentils, rinsed and picked over
  • 2 cups vegetable broth, low-sodium preferred
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon dried thyme (or 1 teaspoon fresh)
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • Fresh parsley or cilantro, chopped (for garnish)
  • Lemon wedges (for serving)
  • Optional toppings: crumbled feta cheese, Greek yogurt, or tahini drizzle

Instructions

  1. Prep your ingredients: Dice the onion, bell pepper, and potatoes into roughly ½-inch cubes. Mince the garlic. Rinse the lentils in a fine-mesh strainer and pick out any small stones or debris.
  2. Heat the skillet: Place your skillet over medium-high heat and add 1 tablespoon of olive oil. Let it shimmer for about 30 seconds. Add the diced potatoes in a single layer if possible. Cook undisturbed for 4-5 minutes, until the bottoms are golden brown and crispy. Flip them and cook for another 3-4 minutes. Transfer the potatoes to a plate and set aside.
  3. Sauté the aromatics: Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Toss in the diced onion and bell pepper. Cook for 4-5 minutes, stirring occasionally, until the onion is translucent and starting to brown. Add the minced garlic, smoked paprika, cumin, dried thyme, salt, black pepper, and red pepper flakes (if using). Stir constantly for about 30 seconds until fragrant.
  4. Simmer the lentils: Pour in the rinsed lentils and the vegetable broth. Stir everything together, scraping up any browned bits from the bottom of the pan. Bring to a gentle boil, then reduce the heat to low. Cover the skillet and let it simmer for 15 minutes.
  5. Add the potatoes back: After 15 minutes, remove the lid. Gently stir in the par-cooked potatoes. Increase the heat to medium and cook uncovered for another 5-7 minutes, stirring occasionally, until the lentils are fully tender and most of the liquid has been absorbed.
  6. Finish and serve: Taste and adjust seasoning with more salt or pepper if needed. Remove from heat. Squeeze fresh lemon juice over the top and sprinkle with chopped parsley or cilantro. Serve hot with your favorite toppings.

Notes

For extra crispy potatoes, do not overcrowd the pan when searing. Use green or brown lentils; red lentils will turn mushy. Let the skillet rest for 5 minutes before serving to allow flavors to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet with a splash of water or broth. Freezes well for up to 3 months.

Nutrition

Keywords: one-pan lentil potato skillet, vegan skillet dinner, gluten-free lentil recipe, budget-friendly dinner, healthy one-pot meal

Find it online: https://emacrave.com/best-one-pan-lentil-potato-skillet-recipe/