Low Income Vegan Extraordinaire (LIVE): Lentil Hash

Low Income Vegan Extraordinaire (LIVE): Lentil Hash

Low Income Vegan Extraordinaire (LIVE): Lentil Hash

For this week’s installment of LIVE, we bring out lentils. Supermarkets often have lentils on sale. My own supermarket had the 12 oz bag on sale for .99. Of course prices will vary among regions, but they are still a generally affordable legume, and one that packs up the nutrition punch! They are also very filling!

I made lentils in all sorts of flavors and combinations these last two weeks, taking advantage of the sale. I will share one of my favorite recipes, which aims to imitate a “corned beef meal” I used to eat in school as a child.

lentil hash


(4-6 servings)

6 oz of dried lentils (half a bag of 12oz)

1 4 oz can of tomato sauce

1/4th of a can of corn

1 onion

1 bell pepper

2 garlic cloves

3 medium potatoes

1/4th of a teaspoon of chili powder or paprika and cayenne pepper

Salt, pepper to taste


Rinse lentils and place in pot with water over medium high temperature. Bring to a boil. Lower the heat to medium and cook uncovered for 20 minutes until tender.

Heat the oil in a medium skillet over high heat. Stir in the onion, garlic, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.

Add lentils, corn, tomato sauce, and spices, and mix well.


LOW INCOME VEGAN EXTRAORDINAIRE TIP: Last week I told you that to save money, make as much as you can from scratch, and do not throw anything in the trash! I save the tops of peppers, the skins of onions, the ends of garlic and I freeze in a container until the container is filled. Once that happens, I take it out, place them in a pot with a teaspoon of olive oil, stir fry for a bit so the flavor comes out, add the water and bring to a boil. Afterwards I cook in medium heat, covered, and add spices, salt, pepper, and paprika for color. After 5 minutes, I lower the temperature to low and continue cooking for 20 minutes. I let it cool, place it in containers (glass jars from old tomato/pasta sauces work really well after a thorough cleaning) and I place in refrigerator. Use when a recipe calls for vegetable stock, to make soups, or to add in to recipes that call for water and you will be adding flavor, such as rice recipes.

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