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1. Cut the potato into small 1 cm cubes. Finely chop the onion and red bell pepper, mince the garlic, and roughly chop the fresh cilantro.
2 piece potato,
1 piece yellow onion,
1 piece red bell pepper,
2 clove garlic clove,
0.2 cup fresh cilantro
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2. If the cooked lentils are very wet, pat them dry gently with a clean towel so they can crisp better in the pan.
1.5 cup cooked brown or green lentils
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3. Heat half of the olive oil in a large skillet over medium heat. Add the potato cubes and cook, stirring occasionally, until starting to brown and nearly tender, about 8 to 10 minutes.
1 piece potato,
1.5 tbsp olive oil
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4. Add the chopped onion and red bell pepper to the skillet with a pinch of salt. Cook, stirring occasionally, until the vegetables are softened and lightly golden, about 5 to 7 minutes.
1 piece yellow onion,
1 piece red bell pepper,
1 tsp salt
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5. Push the vegetables to one side of the skillet, add a little more olive oil to the empty side, then add the minced garlic. Cook until fragrant, about 30 seconds.
2 clove garlic clove,
3 tbsp olive oil
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6. Sprinkle in the ground cumin, smoked paprika, ground coriander, ground turmeric, red pepper flakes, remaining salt, and black pepper. Stir everything together so the potatoes and vegetables are evenly coated in the spices.
1 tsp ground cumin,
1 tsp smoked paprika,
0.5 tsp ground coriander,
0.2 tsp ground turmeric,
0.2 tsp red pepper flakes,
1 tsp salt,
0.2 tsp black pepper
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7. Add the cooked lentils to the skillet in an even layer along with the remaining olive oil. Increase heat slightly and let them cook undisturbed for 2 to 3 minutes so the bottom layer crisps, then stir and repeat until the lentils and potatoes have plenty of crispy edges, about 5 to 7 minutes total.
1.5 cup cooked brown or green lentils,
3 tbsp olive oil
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8. Make shallow wells in the hash and crack an egg into each space. Cover the skillet with a lid and cook over medium-low heat until the egg whites are set and yolks are cooked to your liking, about 4 to 6 minutes.
3 piece egg
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9. Remove from the heat. Dollop the plain Greek yogurt over the hash, sprinkle with chopped fresh cilantro, and squeeze lemon wedges over just before serving.
0.8 cup plain Greek yogurt,
0.2 cup fresh cilantro,
3 piece lemon wedge
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10. Spoon the spiced lentil breakfast hash into warm bowls, making sure each portion gets an egg, some crispy lentils, potatoes, vegetables, and yogurt. Serve immediately with extra lemon wedges if desired.
1.5 cup cooked brown or green lentils,
2 piece potato,
1 piece yellow onion,
1 piece red bell pepper,
0.8 cup plain Greek yogurt,
3 piece egg
By mansi