A hearty and nutritious plant-based casserole featuring layers of spiced lentils and tender sweet potatoes. This budget-friendly bake is packed with Mediterranean flavors and makes for a satisfying and wholesome meal.
Zutaten
- 250g brown or green lentils, rinsed
- 800g sweet potatoes, peeled and thinly sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 400g can diced tomatoes
- 200g fresh spinach
- 500ml vegetable broth
- 30ml olive oil
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and black pepper to taste
- 1 lemon, for juice
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Anleitung
- 1.Preheat your oven to 200°C (180°C fan). Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
- 2.Add the minced garlic, oregano, smoked paprika, and cumin. Cook for another minute until fragrant.
- 3.Stir in the rinsed lentils, canned tomatoes (with juice), and vegetable broth. Bring to a simmer, then reduce the heat, cover, and cook for 20 minutes, stirring occasionally.
- 4.Remove the pot from the heat and stir in the fresh spinach until it wilts. Season the lentil mixture with salt and pepper to your taste.
- 5.Spread half of the lentil mixture in the bottom of a 2-liter baking dish. Arrange half of the sweet potato slices on top in an even layer.
- 6.Top with the remaining lentil mixture, followed by the final layer of sweet potato slices. Drizzle lightly with a little extra olive oil.
- 7.Bake uncovered for 30-35 minutes, or until the sweet potatoes are tender and the edges are slightly browned. Let it rest for 5 minutes before serving.
- 8.Squeeze fresh lemon juice over each serving for a bright, fresh finish.
Nährwertinformationen
Warum dieses Rezept
This recipe is exceptionally healthy, providing high-quality plant-based protein and fiber from lentils, which supports gut health and sustained energy. Sweet potatoes offer a rich source of Vitamin A and complex carbohydrates for a balanced meal.
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