Potatoes with Lentils

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

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Lentils are usually associated with the winter, yet can make a delightful summer lunch combined here with potatoes and a handful of fresh cut herbs.


  • 1 lb (450 g) potatoes, scrubbed and diced
  • 8 oz (225 g) green lentils
  • 2 tablespoons olive oil
  • 2 shallots, chopped
  • 1 large clove garlic, crushed
  • 1Β½ pints (900 ml) chicken stock
  • 1 glass white wine
  • Sea salt and freshly ground black pepper
  • Sprig of thyme
  • Chopped herbs – parsley, basil, etc.


Wash the lentils and drain. Heat the olive oil and sautΓ© the shallots and garlic for a few minutes. Stir in the lentils and cook for another few minutes, stirring all the time. Add the chicken stock, wine, seasoning and thyme and simmer for 30 minutes.

Add the potatoes and cook until they are tender. Sprinkle the herbs over the dish and serve.

β€˜What I say is that if a man really likes potatoes, he must be a pretty decent sort of fellow.’

From Not That It Matters by A. A. Milne.

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