When combined with the humble potato, they provide a complete protein, meaning the dish contains the full spectrum of amino acids needed to build protein in the body. Lentils and potatoes combine to make an excellent nutrition boost especially for athletes, and teenagers, and bodybuilders.
Packed with protein, they are also a fiber powerhouse. Each cup of cooked lentils has 16g of fiber, low calories, and zero cholesterol. If you’re trying to lose weight or improve your health metrics, lentils can be a superpower in your pantry.
You could live on lentils and potatoes, and the dish is simple enough that it provides a gorgeous base for any seasonal vegetables or meats that you might have on hand. Eaten just as they are, though, they are hearty and delicious, and a testament to simplicity.
The dish cooks up in one pot, and it scales from one serving to enough to feed an army. It’s done in 30 minutes, which is just about as fast as any food gets. Add anything with Vitamin C to help improve the absorption of the iron. My favorite is a squeeze of lemon over the unadorned dish, or you can add some tomatoes and collards to the recipe below.
I particularly like a dish of lentils and potatoes during December, when the daylight is short and the there’s an air of expectation along with the chill. Everyone is busy with holiday concerts and gatherings, and on those nights when you can catch an evening to yourself, it’s nice to make a batch of this and enjoy being this cozy, possibly with a book.
Make a larger batch than you’ll need, as the dish stores well and reheats nicely on the stove or in the microwave, and also can be used as the base of a casserole the next day. Make a half-batch for one serving.
Ingredients
1 c. French or green lentils, rinsed
2 potatoes, any variety, washed and cut into bite sized pieces with the skin on
3-4 cups water or broth (or water with bullion)
Herbs as desired. I like a bit of oregano and black pepper.
Lemon wedge, optional
Directions
Combine everything into a 2-3 quart saucepan and bring to a boil.
Reduce heat to medium and simmer for 30 minutes.
Ladle into a bowl, or use a slotted spoon to drain off the broth.
Spritz the lemon wedge over the dish, if desired.
