Description
A comforting and hearty dish made with sweet potatoes and lentils, perfect for a cozy meal.
Ingredients
Scale
- 2 large sweet potatoes
- 1 cup lentils, rinsed
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and chop the sweet potatoes, then boil them until tender.
- In a large pot, heat olive oil over medium heat and sauté onions, carrots, and celery until softened.
- Add garlic, thyme, and rosemary, and cook for another minute.
- Stir in the lentils and vegetable broth, bring to a boil, then reduce heat and simmer until lentils are cooked.
- Drain the sweet potatoes and mash them with salt and pepper.
- Spread the lentil mixture in a baking dish and top with the mashed sweet potatoes.
- Bake in the preheated oven for 25-30 minutes until the top is slightly golden.
Notes
- For a spicier version, add chili flakes to the lentil mixture.
- This dish can be made ahead and stored in the refrigerator for up to 3 days.
- Vegan cheese can be added on top for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the pie
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Sweet Potato, Lentil, Shepherd’s Pie, Vegan, Comfort Food