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Skillet Lentils and Potatoes Recipe
|Vegetable oil||2 Teaspoon|
|Olive oil/Vegetable oil||2 Teaspoon|
|All purpose||6 Ounce, pared|
|All purpose potato||6 Ounce, pared|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Ham||1 Ounce, finely chopped|
|Smoked ham||1 Ounce, cooked and finely chopped|
|Garlic||1 Clove (5 gm), minced|
|Canned lentils||6 Ounce, drained|
|Lentils||6 Ounce, drained|
|Water||1⁄4 Cup (4 tbs)|
|Instant vegetable broth and seasoning mix||1⁄2 Teaspoon (1/2 Packet)|
|Parsley||1 Teaspoon, chopped|
|Fresh parsley||1 Teaspoon, chopped|
Calories 702 Calories from Fat 67
% Daily Value*
Total Fat 8 g11.7%
Saturated Fat 1.1 g5.5%
Trans Fat 0 g
Cholesterol 9.8 mg
Sodium 205.1 mg8.5%
Total Carbohydrates 123 g40.9%
Dietary Fiber 29.2 g116.7%
Sugars 4.1 g
Protein 35 g69.1%
Vitamin A 7.1% Vitamin C 18.4%
Calcium 8.4% Iron 60.8%
*Based on a 2000 Calorie diet
1.Take a 10 inch nonstick skiller and add some oil in it.
2. Hea the oil and add in ham, onion, potato, garlic and stir fry over medium to high heat for about 2 to 3 minutes. Let the veggies brown slightly.
3.Add in the rest of the ingredients excepting parsely.
4. Combine well.
5.Cook for about 4 to 5 minutes until mixture is thoroughly heated.
6.Discard the bay leaf.
7.Serve garnished with parsley.