PlumTally
Lentil Eggplant Potato Skillet
1h 15m$8.85

Lentil Eggplant Potato Skillet

A hearty vegan skillet dinner centered on brown lentils with tender eggplant, Yukon Gold potatoes, tomatoes, onion, and tomato paste. It is filling enough for a family dinner and made with common grocery-store ingredients.

  • family dinner
  • legume dinner
  • Mediterranean
  • plant-based
  • skillet dinner
  • Vegan
Bundle it with similar meals
20 min prep55 min cook4 servingsmedium

Per-serving nutrition for this recipe.

Energy
449 calories per serving
Protein
19.6 g per serving
Carbs
75.9 g per serving
Fat
11.1 g per serving
Sodium
1019 mg per serving

Shopping options

Check ingredients to include themPackage used · most used first

Eggplant, cut into 3/4-inch cubes · 1 Count

Eggplant

100%

In recipe$1.79
To buy$1.79
Details
1 each$1.79 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

Yukon Gold potatoes, cut into 1/2-inch cubes · 1 Pound

Yukon Gold Potatoes

100%

In recipe$1.69
To buy$1.69
Details
Fresh Potatoes · 1 lb$1.69 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

Canned diced tomatoes · 1 Can

Kroger Diced Tomatoes

50%

In recipe$1.89
To buy$3.78
Details
Kroger · 28 oz$1.89 per packageBuy 2Package use: 50%Product matchEstimated at KROGER

Dried brown lentils, rinsed · 1 Cup

Kroger® Lentil Beans

45%

In recipe$0.89
To buy$1.99
Details
Kroger · 16 oz$1.99 per packageBuy 1Package use: 45%Product matchEstimated at KROGER

Garlic, minced · 4 Count

Garlic

Sale

40%

In recipe$0.20
To buy$0.50
Details
1 ct$0.89
Sale
$0.50 per packageBuy 1Package use: 40%Product matchEstimated at KROGER

Tomato paste · 3 Tablespoon

Kroger® Tomato Paste

25%

In recipe$0.25
To buy$0.99
Details
Kroger · 6 oz$0.99 per packageBuy 1Package use: 25%Product matchEstimated at KROGER

Fresh parsley, chopped · 0.25 Cup

Parsley

25%

In recipe$0.37
To buy$1.49
Details
1 ct$1.49 per packageBuy 1Package use: 25%Product matchEstimated at KROGER

Yellow onion, chopped · 1 Count

Kroger® Yellow Onion 3 lb Bag

17%

In recipe$0.57
To buy$3.39
Details
3 lb$3.39 per packageBuy 1Package use: 17%Product matchEstimated at KROGER

Olive oil · 3 Tablespoon

Kroger® Extra Virgin Olive Oil

9%

In recipe$0.62
To buy$6.99
Details
Kroger · 16.9 fl oz$6.99 per packageBuy 1Package use: 9%Product matchEstimated at KROGER

Dried oregano · 1 Teaspoon

Kroger® Oregano Leaves Shaker

7%

In recipe$0.16
To buy$2.19
Details
Kroger · 0.5 oz$2.19 per packageBuy 1Package use: 7%Product matchEstimated at KROGER

Smoked paprika · 1 Teaspoon

McCormick Smoked Paprika

5%

In recipe$0.24
To buy$4.99
Details
McCormick · 1.75 oz$4.99 per packageBuy 1Package use: 5%Product matchEstimated at KROGER

Ground cumin · 1 Teaspoon

Kroger® Ground Cumin Shaker

5%

In recipe$0.18
To buy$3.99
Details
Kroger · 1.62 oz$3.99 per packageBuy 1Package use: 5%Product matchEstimated at KROGER

Black pepper · 0.5 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

2%

In recipe$0.07
To buy$2.89
Details
Kroger · 1.85 oz$2.89 per packageBuy 1Package use: 2%Product matchEstimated at KROGER
Common ingredient

Salt · 1.25 Teaspoon

Morton Plain Table Salt, Non-Iodized Salt, 26 oz

1%

In recipe$0.02
To buy$1.99
Details
Morton · 26 oz$1.99 per packageBuy 1Package use: 1%Product matchEstimated at KROGER
Common ingredient

Water · 3 Cup

Tap water

0%

In recipe$0.00
To buy$0.00
Details
$0.00 per packagePackage use: 0%Product matchIn stock
Common ingredient

Cost Summary

Availability unavailable
$8.85

· only what you use

$2.21

per serving · 4 servings

You pay at checkout$33.78
26% used in this recipe$24.93 unused

All ingredients selected

Checkout$38.66
Recipe portion$8.94

3 common ingredients not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • water-3 cups
  • eggplant-1 medium
  • Yukon Gold potatoes-1 lb
  • canned diced tomatoes-1 can
  • yellow onion-1 medium
  • dried brown lentils-1 cup
  • fresh parsley-1/4 cup
  • garlic-4 cloves
  • tomato paste-3 tablespoons
  • olive oil-3 tablespoons
  • salt-1 1/4 teaspoons
  • ground cumin-1 teaspoon
  • dried oregano-1 teaspoon
  • smoked paprika-1 teaspoon
  • black pepper-1/2 teaspoon
1
Prep vegetables and lentils
Chef’s knife
Fine-mesh strainer
Large cutting board

Prep the vegetables by chopping the onion, mincing the garlic, cubing the eggplant, and cubing the potatoes; rinse the brown lentils in a fine-mesh strainer and discard any debris.

Keep fingers tucked and the knife blade angled away while chopping and cubing vegetables.

1 Count yellow onion
4 Count garlic
1 Count eggplant
1 pound yukon gold potatoes
1 cup brown lentils
2
Sauté the onion
Wooden spoon
Large deep skillet with lid

Heat olive oil in a large deep skillet over medium heat; add the onion and cook for 4 to 5 minutes until softened and lightly golden.

3 tablespoons olive oil
1 Count yellow onion
3
Bloom aromatics and spices
Measuring cups and spoons
Wooden spoon
Large deep skillet with lid

Stir in the garlic, tomato paste, cumin, oregano, smoked paprika, salt, and black pepper; cook for 1 minute until the tomato paste darkens slightly and smells fragrant.

4 Count garlic
3 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon smoked paprika
1 1/4 teaspoons Salt
1/2 teaspoon Black Pepper
4
Cook eggplant and potatoes briefly
Wooden spoon
Large deep skillet with lid

Add the eggplant and potatoes; stir well to coat them in the seasoned tomato paste and cook for 5 minutes until the eggplant begins to soften at the edges.

1 Count eggplant
1 pound yukon gold potatoes
5
Add lentils, tomatoes, and water
Measuring cups and spoons
Wooden spoon
Large deep skillet with lid

Stir in the brown lentils, diced tomatoes with their juices, and water; bring to a steady simmer, scraping the bottom of the skillet to loosen any browned bits.

1 cup brown lentils
1 can tomatoes
3 cups Water
6
Cover and simmer until tender
Wooden spoon
Large deep skillet with lid

Cover, reduce heat to medium-low, and cook for 35 to 40 minutes, stirring occasionally, until the lentils are tender and the potatoes are easily pierced with a fork.

Keep the skillet handle turned inward to help prevent bumps and spills.

7
Thicken the sauce
Wooden spoon
Large deep skillet with lid

Uncover and simmer for 5 to 8 minutes if needed to thicken the sauce; stir gently so the skillet stays hearty and saucy without breaking up the potatoes too much.

Lift the lid away from your face and hands because hot steam can escape quickly.

8
Finish and rest
Wooden spoon
Large deep skillet with lid

Turn off the heat and stir in the parsley; let the skillet rest for 5 minutes before serving so the flavors settle and deepen.

1/4 cup parsley
9

How did it turn out?

Rating and review tools are unavailable right now.