One-Pan Lentil Hash

Of all the recipes that have graced my kitchen, few have become as beloved and requested as this One-Pan Lentil Hash. It started as an experiment on a lazy Sunday morning, an attempt to create something nourishing and hearty without dirtying a mountain of dishes. I honestly didn’t expect much, but the moment the aroma of sautéed onions, garlic, and warming spices began to fill the house, I knew I was onto something special. When I slid the finished hash onto plates, crowned with perfectly runny-yolked eggs, the silence that fell over the breakfast table was the highest compliment. My family, usually a tough crowd to please with vegetarian-centric meals, devoured every last bite. It was the perfect symphony of textures—the tender lentils, the slightly sweet potatoes, the savory vegetables, and the rich, creamy egg yolk that acted as a self-made sauce. Since that day, this dish has become our go-to for everything from brunch with friends to a quick and satisfying weeknight dinner. It’s the kind of meal that feels like a warm hug in a bowl—effortlessly impressive, deeply flavorful, and so wonderfully simple to clean up. It’s more than just a recipe; it’s a solution for busy days and a centerpiece for slow, cherished mornings.

Ingredients

• 2 tablespoons Olive Oil: The foundation of our hash, used for sautéing the vegetables and creating a rich flavor base. Extra virgin olive oil will lend a more robust, fruity note.
• 1 large Yellow Onion, diced: This aromatic all-star provides a sweet, savory depth that is essential to any good hash.
• 2-3 cloves Garlic, minced: For that pungent, irresistible aroma and flavor that pairs beautifully with the earthy lentils and spices.
• 1 large Red Bell Pepper, diced: Adds a pop of color, a touch of sweetness, and a lovely soft texture when cooked.
• 1 large Sweet Potato, peeled and diced into ½-inch cubes: These provide a natural sweetness to balance the savory elements, along with a creamy texture and a wealth of nutrients.
• 1 cup Brown or Green Lentils, rinsed: The star of the show. Brown or green lentils are perfect as they hold their shape well when cooked, providing a satisfying, toothsome bite. Do not use red or yellow lentils, as they will turn to mush.
• 1 teaspoon Smoked Paprika: This is the secret weapon, lending a deep, smoky, almost meaty flavor to the dish without any actual meat.
• 1 teaspoon Cumin: Provides a warm, earthy, and slightly nutty flavor that is a classic pairing with lentils.
• ½ teaspoon Dried Thyme or Oregano: Adds a touch of herbaceous, woodsy fragrance that complements the other earthy ingredients.
• 4 cups Vegetable Broth or Water: The liquid for cooking the lentils and vegetables until tender. Using vegetable broth will infuse the entire dish with a deeper, more complex flavor.
• 1 teaspoon Salt (or to taste): Essential for bringing all the flavors together and making them pop.
• ½ teaspoon Black Pepper (or to taste): Adds a mild, pungent heat.
• 4-6 large Eggs: To be nestled into the hash and cooked to your desired doneness, adding protein and a rich, creamy sauce.
• Optional for Garnish: Fresh Parsley or Cilantro, chopped: A final sprinkle of fresh herbs brightens the entire dish with a fresh, clean flavor and a splash of vibrant green.

Instructions

1. Sauté the Aromatics: Place a large, heavy-bottomed skillet or a cast-iron pan (at least 12 inches) over medium-high heat. Add the olive oil and let it shimmer. Add the diced yellow onion and sauté for 5-7 minutes, stirring occasionally, until it becomes soft and translucent. This step is crucial for building the first layer of flavor.
2. Bloom the Spices and Veggies: Add the minced garlic, diced red bell pepper, smoked paprika, cumin, and dried thyme to the skillet. Stir continuously for about 1-2 minutes until the spices become fragrant. This process, known as “blooming,” toasts the spices and unlocks their full aromatic potential.
3. Incorporate Potatoes and Lentils: Add the diced sweet potato, the rinsed brown or green lentils, salt, and pepper to the pan. Stir everything together for about a minute to coat the lentils and potatoes in the fragrant spice and vegetable mixture.
4. Simmer to Perfection: Pour in the 4 cups of vegetable broth (or water). Bring the mixture to a boil, then reduce the heat to low, cover the skillet with a lid, and let it simmer. Cook for 35-45 minutes, or until the lentils are tender and have absorbed most of the liquid. The sweet potatoes should be easily pierced with a fork. Check on it around the 30-minute mark to ensure there’s still enough liquid; if it looks dry, add an extra splash of broth or water.
5. Create Nests for the Eggs: Once the lentils are cooked, remove the lid. Use the back of a spoon to create 4 to 6 small wells or nests in the surface of the lentil hash.
6. Cook the Eggs: Carefully crack one egg into each well you created. Season the eggs with a tiny pinch of salt and pepper.
7. Final Cook: Cover the skillet again and cook for another 5-8 minutes. The cooking time will depend on how you like your eggs. For runny yolks (highly recommended!), aim for 5-6 minutes. For firmer, jammy yolks, go for 7-8 minutes. The whites should be completely set and opaque.
8. Garnish and Rest: Remove the pan from the heat. Let it rest for a minute or two. Sprinkle generously with fresh chopped parsley or cilantro. Serve the hash immediately, directly from the pan.

Nutrition Facts

• Servings: 4-6 servings
• Calories per serving (approximate for 1 of 4 servings): 450-550 kcal
• Plant-Based Protein (Approx. 20g per serving): The combination of lentils and eggs makes this dish a protein powerhouse, essential for muscle repair, satiety, and keeping you full and energized for hours.
• Dietary Fiber (Approx. 18g per serving): Lentils and vegetables are packed with fiber, which is crucial for promoting healthy digestion, regulating blood sugar levels, and supporting heart health.
• Complex Carbohydrates: Sourced from lentils and sweet potatoes, these carbs provide slow-releasing, sustained energy, preventing the energy spikes and crashes associated with simple sugars.
• Rich in Iron: Lentils are an excellent source of plant-based iron, a mineral vital for transporting oxygen in the blood and preventing fatigue.
• Vitamins and Minerals: This one-pan meal is a treasure trove of nutrients, including Vitamin A from the sweet potatoes and bell peppers, and essential B vitamins from the lentils.

Preparation Time

This recipe is designed for ease and efficiency. The total time from start to finish is approximately 60-70 minutes. This can be broken down into about 15 minutes of active preparation time (chopping vegetables and measuring ingredients) and 45-55 minutes of mostly hands-off cooking time while the hash simmers and the flavors meld together beautifully.

How to Serve

This One-Pan Lentil Hash is incredibly versatile. Here are some fantastic ways to serve it to suit any meal or occasion:

• The Classic Brunch Plate:
  • Serve a generous scoop of the hash directly onto a plate, ensuring each portion gets a perfectly cooked egg.
  • Pair with a side of toasted sourdough or whole-grain bread for dipping into the runny yolk.
  • A few slices of fresh avocado on the side add a wonderful creamy coolness.
• For a Lighter Lunch:
  • Serve a smaller portion of the hash over a bed of fresh spinach or arugula. The warmth from the hash will slightly wilt the greens.
  • Drizzle with a squeeze of fresh lemon juice to brighten the flavors.
  • Skip the egg for a lighter, vegan-friendly option.
• As a Hearty Dinner:
  • Increase the serving size and top with a dollop of plain Greek yogurt or sour cream for an extra layer of creamy tang.
  • Serve alongside a simple side salad with a vinaigrette dressing to cut through the richness of the hash.
  • For those wanting an even more substantial meal, it can be served with a side of roasted beef.
• Toppings and Garnishes Bar:
  • Set up a “toppings bar” if serving to a group, allowing everyone to customize their bowl.
  • Sauces: Hot sauce (like sriracha or cholula), avocado crema, or a chimichurri sauce.
  • Crunch: Toasted pumpkin seeds, sunflower seeds, or crispy fried onions.
  • Cheese: Crumbled feta, goat cheese, or a sprinkle of sharp cheddar.
  • Freshness: Diced tomatoes, pickled red onions, or extra fresh herbs.

Additional Tips

1. Choosing the Right Lentils is Key: For this recipe, stick to brown or green lentils (including French Le Puy lentils). They are firm and hold their shape beautifully during the long simmer time, resulting in a hash with a pleasant texture. Red or yellow lentils break down and become creamy, which would turn this dish into a dal or mush rather than a hash.
2. Get a Crispy Bottom: For a delightful textural contrast, use a well-seasoned cast-iron skillet. In the last 5 minutes of simmering (before adding the eggs), remove the lid and turn up the heat slightly. This will help evaporate any excess moisture and create a delicious, slightly crispy layer on the bottom of the hash. Don’t stir during this time!
3. Make it Vegan-Friendly: This recipe is easily adapted for a vegan diet. Simply omit the eggs. To add back some of the richness and protein, you can crumble firm tofu over the top during the last 10 minutes of cooking, or serve the hash topped with a savory tofu scramble or a dollop of cashew cream.
4. Meal Prep for Speed: You can do most of the prep work ahead of time. Dice the onion, bell pepper, and sweet potato and store them in an airtight container in the refrigerator for up to 3 days. You can also pre-mix all your dry spices in a small jar. This will cut your active prep time on a busy night down to just a few minutes.
5. Don’t Be Afraid to Swap Veggies: This recipe is a great way to clean out your vegetable drawer. Feel free to substitute or add other sturdy vegetables. Diced carrots, celery, zucchini, mushrooms, or chopped kale (stirred in at the end) would all be delicious additions. Adjust cooking time as needed for harder vegetables like carrots.
6. Control the “Sauciness”: The final consistency is up to you. If you prefer a drier, more “hash-like” texture, let it simmer uncovered for the final 5-10 minutes before adding the eggs. If you prefer it a bit more stew-like and saucy, you can add an extra ½ cup of vegetable broth.
7. Spice It Up (or Down): The spice level is easily adjustable. For more heat, add ¼ to ½ teaspoon of red pepper flakes or a pinch of cayenne pepper along with the other spices. For a milder version, you can reduce or omit the black pepper and ensure your smoked paprika is sweet, not hot.
8. Freezing for Future Meals: This hash freezes surprisingly well (without the eggs). Let the cooked hash cool completely, then transfer it to a freezer-safe container or zip-top bag. It can be frozen for up to 3 months. To reheat, thaw it in the refrigerator overnight and then gently warm it in a skillet over medium heat, adding a splash of water or broth to rehydrate it. You can then cook fresh eggs on top as per the original instructions.

Frequently Asked Questions (FAQ)

1. Can I use canned lentils instead of dry lentils?
Yes, you can, but the method will change significantly. If using canned lentils, you would add them at the end of the cooking process, as they are already cooked. Sauté the vegetables and sweet potatoes in broth until the potatoes are tender (about 15-20 minutes). Then, drain and rinse two 15-ounce cans of lentils and stir them into the hash. Heat through for about 5 minutes before adding the eggs. The flavor may be slightly less integrated, but it’s a great shortcut.

2. My hash turned out too watery. How can I fix it?
If your hash is too liquidy after the recommended cooking time, simply remove the lid, increase the heat to medium-high, and let it simmer for an additional 5-10 minutes, stirring occasionally. This will allow the excess liquid to evaporate. Be sure to use the correct type of lentil (brown or green), as red lentils release more starch and can create a looser consistency.

3. What is the best type of pan to use for this recipe?
A large (12-inch) well-seasoned cast-iron skillet is the absolute best choice. It distributes heat evenly and is excellent for developing those desirable crispy bits on the bottom of the hash. A heavy-bottomed stainless steel skillet or a Dutch oven will also work very well. Avoid using thin, non-stick pans, as they don’t retain heat as effectively and may not produce the same texture.

4. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as written. All the core ingredients—lentils, vegetables, eggs, and spices—do not contain gluten. Just be sure to double-check that your vegetable broth is certified gluten-free if you have a serious intolerance or celiac disease.

5. How long will the leftovers last in the refrigerator?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The texture of the egg yolks will change upon reheating (they will become hard-cooked), but the hash itself reheats beautifully. For best results, reheat gently in a skillet over low heat with a splash of water, or in the microwave.

6. I don’t have sweet potatoes. What can I use as a substitute?
No problem! You can easily substitute the sweet potato with regular potatoes like Yukon Gold or red potatoes. Butternut squash or even carrots would also work wonderfully, adding a similar sweetness and texture. Just be sure to dice them to a similar ½-inch size to ensure even cooking.

7. Why are my lentils still hard after 45 minutes of cooking?
There could be a few reasons for this. First, your lentils might be old. Dried lentils that have been in the pantry for a very long time can take significantly longer to cook. Second, ensure you are keeping the hash at a steady, gentle simmer with the lid on—a boil that is too vigorous can sometimes cause lentils to cook unevenly. If they are still hard, simply add a bit more broth or water, keep the lid on, and continue simmering, checking every 10 minutes until they are tender.

8. Can I add meat to this recipe for non-vegetarian family members?
Absolutely. This recipe is a fantastic base for adding other proteins. For a smoky, savory addition, you could brown about a half-pound of ground beef or crumbled sausage at the beginning of the recipe, remove it from the pan, and stir it back in at the end. Diced, cooked ham can also be stirred in during the last 10 minutes of simmering to heat through.