Description
A cozy, plant-forward twist on a classic comfort dish, featuring a savory lentil filling topped with creamy sweet potato mash.
Ingredients
Scale
- 1 cup dried brown or green lentils
- 3 cups water or vegetable stock
- 2 pounds (900 g) sweet potatoes, peeled and cubed
- 2–3 tablespoons butter or olive oil
- 1/4 cup milk (or plant milk)
- Salt to taste
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 tablespoons olive oil
- 2 cloves minced garlic
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce or tamari
- 1 teaspoon dried thyme
- 1 cup vegetable broth
Instructions
- Cook lentils in 3 cups water or vegetable stock for 20–25 minutes until tender but not falling apart.
- Boil sweet potatoes until fork-tender, about 15 minutes; then mash with butter or olive oil, milk, and salt.
- Sauté onion, carrots, and celery in olive oil until soft; add garlic, tomato paste, soy sauce, thyme, and cooked lentils, then stir in vegetable broth and simmer until thickened (8–12 minutes).
- Spread lentil mixture in a baking dish, top with sweet potato mash, and bake at 400°F (200°C) for 20–25 minutes until heated through and edges are bubbling.
Notes
For best texture, use brown or green lentils, and try adding grated cheese for a cheesy top. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 9g
- Protein: 16g
- Cholesterol: 30mg