Ingredientes

• 200g brown or green lentils, rinsed
• 500g sweet potatoes, peeled and cubed
• 300g cauliflower florets
• 1 large onion, chopped
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 2 cloves garlic, minced
• 800ml vegetable broth
• 45ml olive oil, divided
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• Pinch of nutmeg
• Salt and black pepper to taste
• Fresh parsley, for garnish

Instrucciones

1. 1.Preheat your oven to 200°C. Place the sweet potato cubes and cauliflower florets in a large pot, cover with water, bring to a boil, and cook for 15-20 minutes until very tender.
2. 2.While the topping cooks, heat 15ml of olive oil in a large pot over medium heat. Sauté the onion, carrots, and celery for 5-7 minutes until softened. Add the minced garlic and cook for another minute.
3. 3.Stir in the tomato paste and spices (cumin, paprika, coriander) and cook for 1 minute. Add the rinsed lentils and vegetable broth, then bring to a simmer.
4. 4.Reduce the heat to low, cover, and cook for 25-30 minutes until the lentils are tender and have absorbed most of the liquid. Season with salt and pepper.
5. 5.Drain the cooked sweet potatoes and cauliflower well. Return them to the pot and mash until smooth, stirring in the remaining 30ml of olive oil, a pinch of nutmeg, salt, and pepper.
6. 6.Spread the lentil filling evenly in a 2-liter baking dish. Spoon the sweet potato and cauliflower mash over the top and create a textured surface with a fork.
7. 7.Bake for 20-25 minutes until the topping is lightly golden and the filling is bubbling. Let it rest for 5 minutes before garnishing with fresh parsley and serving.

Información nutricional

Por qué esta receta