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Legumes (Beans & Peas) Recipes

Basic Preparation
Fava Beans V
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Recipes using prepared beans
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Sweet Potato Hash with Onions, Rosemary & Lentils

Contributed by: Melinda

Lentils need no soaking, but should be rinsed and picked over to remove any stones, etc. prior to cooking.

1 cup brown lentils (the cheap ones in bulk or 1 lb. bags at market)
2 cups vegetable broth or water
2 cups peeled and diced sweet potatoes (peel and dice just before adding to the pan so they don't turn color)
1 1/2 cups coarsely chopped onion
2 tbl fresh rosemary leaves*, minced or 1 tbl dried
2-3 Tbl Olive oil
Butter (optional)
Kosher salt & black pepper
  • Add lentils to broth (or water) and bring to a boil
  • Cover, reduce heat to low and simmer until just tender, but not fully cooked, about 20 minutes.
  • Heat olive oil (mixed with butter if desired) in a large skillet over medium heat.
  • Peel and chop sweet potatoes while onions are cooking (next step).
  • Add chopped onions and 1/2 tsp kosher salt to the skillet and cook until softened, but not yet browned.
  • Add sweet potatoes and 1/2 tsp kosher salt and cook covered until softened and onion is beginning to brown.
  • Remove cover and stir in lentils. Cook 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!

    Questions about this recipe?

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