A comforting and nutritious vegetarian bake featuring a savory spiced lentil base topped with a creamy sweet potato mash. It's a budget-friendly twist on a classic shepherd's pie, perfect for a wholesome weeknight dinner.
Zutaten
- 750g sweet potatoes, peeled and chopped
- 200g brown or green lentils, rinsed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 400g canned chopped tomatoes
- 500ml vegetable broth or water
- 2 tbsp olive oil
- 1 tsp cumin powder
- 1 tsp smoked paprika
- Pinch of nutmeg
- Salt and black pepper to taste
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Anleitung
- 1.Place the chopped sweet potatoes in a large pot, cover with water, and bring to a boil. Cook for 15-20 minutes until very tender. Preheat your oven to 200°C.
- 2.While the potatoes cook, heat 1 tbsp of olive oil in a large pan over medium heat. Add the chopped onion and cook for 5 minutes until soft. Add the garlic and carrots and cook for another 3-4 minutes.
- 3.Stir in the cumin and paprika, followed by the rinsed lentils, canned tomatoes, and vegetable broth. Bring to a simmer, then reduce heat, cover, and cook for 25-30 minutes until lentils are tender.
- 4.Drain the cooked sweet potatoes well. Mash them with the remaining 1 tbsp olive oil, a pinch of nutmeg, salt, and pepper until smooth.
- 5.Spread the lentil mixture into a 2-liter baking dish. Carefully spoon the mashed sweet potato over the top and spread evenly. Use a fork to create a textured surface.
- 6.Bake for 15-20 minutes, or until the topping is lightly golden and the filling is bubbling. Let it rest for a few minutes before serving.
Nährwertinformationen
Warum dieses Rezept
This recipe is a powerhouse of plant-based nutrition, providing high-quality protein and exceptional fiber from lentils to support digestion. Sweet potatoes offer a rich source of Vitamin A and complex carbohydrates for sustained energy.
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