An everyday dish for 2, ready in 35 minutes, around $0.66 a serving. People actually plan it with Popotam, and it's in season in October.
Peel the onion, carrots and potatoes. Cut the onion into small cubes, the carrots into thick 5 mm rounds and the potatoes into 2 cm cubes.
In the skillet over medium heat, heat the oil. Add the onion and cook for 3 min without browning.
Put the lentils, carrots and potatoes in the saucepan. Add 50 cl of cold water (it should cover the ingredients by 2 cm). Add half of the cooked onion, the salt and the pepper.
Set the saucepan over high heat until it boils, then turn it down to low. Cover and simmer for 25 min without stirring, just keeping an eye on it.
Taste a potato and a lentil: they should be tender but not mushy. If needed, cook 5 min longer over low heat.
If too much water has evaporated and the dish is too dry, add a little hot water to adjust the texture.
One serving has about 457 kcal. 56% comes from carbs, 19% from protein and 17% from fat.
| Energy | 457 kcal |
| Protein | 22 g |
| Carbs | 63.8 g |
| of which sugars | 9.2 g |
| Fat | 8.5 g |
| of which saturated fat | 1.2 g |
| Fiber | 18.6 g |
| Salt | 0.4 g |
Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.
About $0.66 a serving, adding up the average prices of the ingredients you need to buy.
Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.
2 days in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.
Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.
Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.
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