Ingrédients

• 900g sweet potatoes, peeled and cubed
• 250g brown or green lentils, rinsed
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 200g mushrooms, sliced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 2 tablespoons tomato paste
• 750ml vegetable broth
• 60ml unsweetened plant-based milk
• Salt and freshly ground black pepper to taste

Instructions

1. 1.Place the sweet potato cubes in a large pot of boiling water and cook for 15-20 minutes until fork-tender. Drain well.
2. 2.Mash the cooked sweet potatoes with the plant-based milk, 1 tablespoon of olive oil, salt, and pepper until smooth and creamy. Set aside.
3. 3.While the potatoes cook, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and sauté for 7-8 minutes until softened.
4. 4.Add the minced garlic and mushrooms. Cook for another 5 minutes until the mushrooms have released their moisture and started to brown.
5. 5.Stir in the cumin, coriander, smoked paprika, and tomato paste. Cook for 1 minute until fragrant.
6. 6.Add the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat to a simmer, cover, and cook for 25-30 minutes until lentils are tender and the liquid is mostly absorbed.
7. 7.Preheat your oven to 200°C. Transfer the lentil mixture to a 2-liter baking dish and spread evenly.
8. 8.Spoon the mashed sweet potato over the lentil filling and spread gently to cover. Use a fork to create a textured surface.
9. 9.Bake for 20 minutes, or until the filling is bubbling and the sweet potato topping is lightly golden. Let it rest for 5-10 minutes before serving.

Informations nutritionnelles

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