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Sweet Potato Hash with Onions, Rosemary & Lentils

What you need

  1. 1 cup brown lentils (the cheap ones in bulk or 1 lb. bags at market)
  2. 2 cups vegetable broth or water
  3. 2 cups peeled and diced sweet potatoes (peel and dice just before adding to the pan so they don't turn color)
  4. 1 1/2 cups coarsely chopped onion
  5. 2 tbl fresh rosemary leaves*, minced or 1 tbl dried
  6. 2-3 Tbl Olive oil
  7. Butter (optional)
  8. Kosher salt & black pepper

How to make it

  1. Add lentils to broth (or water) and bring to a boil
  2. Cover, reduce heat to low and simmer until just tender, but not fully cooked, about 20 minutes (drain off any excess liquid).
  3. Heat olive oil (mixed with butter if desired) in a large skillet over medium heat.
  4. Peel and chop sweet potatoes while onions are cooking (next step).
  5. Add chopped onions, rosemary and 1/2 tsp kosher salt to the skillet and cook until onion is softened, but not yet browned.
  6. Add sweet potatoes and 1/2 tsp kosher salt and cook covered until tender and onion is beginning to brown.
  7. Remove cover and stir in lentils. Cook uncovered until lentils and sweet potato are very tender. Remove from heat and taste to adjust seasoning.

*Many people have rosemary growing in the garden, and it is a wonderful herb to use, even in quick cooking dishes such as this. If you don't have fresh rosemary, use dried or another winter herb from your garden. Rosemary is piney in flavor with a resinous character. Savory is a good alternative, but any strong herb or spice works. Ginger would also make a wonderful seasoning in this dish!

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