Description
A comforting vegetarian potato dish infused with seasonal vegetables and spices, perfect for cozy fall evenings.
Ingredients
- 4 medium-sized potatoes, peeled and diced
- 2 cups of seasonal vegetables (carrots, bell peppers, or zucchini)
- 1 cup of cooked lentils (or canned, rinsed and drained)
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 2 cups vegetable broth
- 2 tablespoons olive oil (or any preferred cooking oil)
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- Optional: Crumbled feta or a vegan cheese alternative for topping
Instructions
- Start by washing and peeling your potatoes. Dice them into 1-inch cubes and set aside.
- Heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the diced potatoes to the pot and mix well. Pour in the vegetable broth, then bring the mixture to a simmer. Cover the pot and let it cook for 10 minutes.
- Add your seasonal vegetables and cooked lentils into the pot. Season with thyme, rosemary, salt, and pepper. Stir well to combine everything.
- Cover the pot and let your dish simmer for an additional 15–20 minutes until the potatoes and vegetables are tender.
- Once cooked, give the dish a good stir and adjust seasoning if needed. Serve hot in bowls, topped with crumbled feta cheese or a vegan cheese alternative, if desired.
Notes
For a creamier texture, consider using Yukon Gold potatoes. This dish is naturally gluten-free and perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian