Ingrediënten

• 1 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes (approx. 500g), diced
• 200g brown or green lentils, rinsed
• 1 tsp cumin powder
• 1 tsp smoked paprika
• 2 tbsp tomato paste
• 800ml low-sodium vegetable broth
• 1 medium head of cauliflower (approx. 600g), cut into florets
• 100g millet, rinsed
• 400ml water
• 2 tbsp nutritional yeast
• Salt and black pepper to taste
• A pinch of nutmeg

Instructies

1. 1.Preheat your oven to 200°C (400°F). In a large pot or Dutch oven, heat 1 tbsp of olive oil over medium heat. Sauté the chopped onion for 5-7 minutes until softened, then add the minced garlic and cook for another minute until fragrant.
2. 2.Stir in the diced sweet potatoes, cumin, smoked paprika, and tomato paste. Cook for 2-3 minutes, stirring to coat the vegetables in the spices.
3. 3.Add the rinsed lentils and vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 25-30 minutes, or until the lentils and sweet potatoes are tender.
4. 4.While the filling simmers, prepare the topping. In a separate saucepan, combine the cauliflower florets, rinsed millet, and 400ml of water. Bring to a boil, then cover and simmer for 15-20 minutes until the cauliflower is very soft and the millet has absorbed the water.
5. 5.Drain any excess water from the cauliflower-millet mixture. Add the nutritional yeast, a pinch of nutmeg, salt, and pepper. Mash with a potato masher or use an immersion blender for a smoother consistency until it resembles creamy mashed potatoes.
6. 6.Once the lentil filling is cooked, season with salt and pepper to your taste. Transfer the filling into a 2-liter baking dish and spread evenly.
7. 7.Spoon the cauliflower-millet mash over the lentil filling and spread it to cover the top completely. Use a fork to create some texture on the surface.
8. 8.Bake for 20-25 minutes, or until the topping is lightly golden brown and the filling is bubbling at the edges. Let it rest for 5 minutes before serving.

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