Ingredients

• 2 large sweet potatoes (about 900g), peeled and chopped
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 carrots, diced
• 250g mushrooms, sliced
• 2 cloves garlic, minced
• 200g brown or green lentils, rinsed
• 400g can of chopped tomatoes
• 750ml vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 tablespoons tomato puree
• Salt and black pepper to taste

Instructions

1. 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. Drain well, then mash until smooth. Season with a pinch of salt and pepper and set aside.
2. 2.While the potatoes are boiling, heat olive oil in a large skillet or pot over medium heat. Sauté the onion and carrots for 5-7 minutes until softened.
3. 3.Add the sliced mushrooms and cook for another 5 minutes until they release their liquid and start to brown. Stir in the minced garlic and cook for one more minute until fragrant.
4. 4.Stir in the rinsed lentils, chopped tomatoes, vegetable broth, tomato puree, thyme, and rosemary. Bring to a simmer, then reduce heat, cover, and cook for 25-30 minutes until the lentils are tender and the sauce has thickened.
5. 5.Preheat your oven to 200°C (400°F). Transfer the lentil filling to a 2-liter baking dish.
6. 6.Spoon the mashed sweet potato over the lentil filling and spread evenly, creating a sealed top. Use a fork to create a textured surface.
7. 7.Bake for 20-25 minutes, or until the topping is lightly golden and the filling is bubbling at the edges. Let it rest for a few minutes before serving.

Nutrition Information

Why this recipe