Austrian Potato & Lentil Gröstl

Wash and peel 300 g of raw yellow potatoes, then cut them into 1.5 cm cubes.

Place the potato cubes in a microwave-safe bowl with 30 ml of water. Cover the bowl with a microwave-safe plate and microwave on high for 4 minutes until they are slightly tender but still hold their shape.

While the potatoes par-cook, peel and finely dice 150 g of yellow onion. Wash, dry, and finely chop 10 g of fresh flat-leaf parsley.

Heat 30 ml of vegetable oil in a large skillet over medium-high heat. Carefully drain the par-cooked potatoes and add them to the hot skillet in a single layer. Pan-fry for 6 to 8 minutes, turning occasionally, until the potatoes are golden and crispy on the edges.

Reduce the heat to medium. Add the 150 g of diced yellow onion and 2 g of caraway seeds to the skillet. Sauté for 5 minutes, stirring frequently, until the onions are soft and lightly caramelized.

Add 500 g of leftover cooked brown lentils (from Day 1) and 15 g of Dijon mustard to the skillet. Stir well to distribute the mustard and break up any clumps of lentils.

Season the mixture with salt and black pepper to taste. Cook for 3 to 4 minutes, stirring occasionally, until the lentils are thoroughly heated through and begin to crisp slightly around the edges.

Remove the skillet from the heat. Stir in 10 g of chopped fresh flat-leaf parsley and serve immediately.