Description
A hearty and delicious sweet potato and lentil bake, perfect for a comforting meal.
Ingredients
Scale
- 2 lbs sweet potato, peeled and cut into quarters
- 3–4 tbsp olive oil, divided (45-60ml)
- ½ cup white onion, diced
- 1 tsp salt, divided + more to taste
- 1 tsp fresh ginger, chopped
- 1 tsp fresh garlic, crushed or chopped
- 1 medium carrot, about 6 inches long, peeled and diced
- ½ tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp cinnamon powder
- 2 tbsp tomato paste
- 1 cup vegetable stock (240ml)
- 1 can brown lentils, rinsed & drained or 1 ½ cup cooked (14oz)
- ½ tsp cumin seeds
- optional chopped fresh cilantro/coriander for topping
Instructions
- Place peeled & chopped sweet potatoes in a large pot and cover with cold water. Bring the water to a boil, then reduce the temperature to a simmer. Cover and cook for about 15-20 minutes until fork tender.
- Pour the potatoes through a colander to drain the water then return potatoes back to the now empty pot. Add 2 tbsp olive oil, 1/2 tsp salt and mash with a fork or potato masher until smooth. Taste and season with a little more salt as you see fit.
- Preheat the oven to 400°F(205°C).
- Warm 1 tbsp olive oil in a large, oven-safe pan or skillet over a medium heat. Add the onion and 1/2 tsp salt to the hot oil and sauté about 5 minutes to soften the onion. Add the ginger, garlic and carrot to the pan. Stir and cook another 2-3 minutes.
- Add the spices and tomato paste to the vegetable mixture. Mix well, coating everything in spice. Cook another 1-2 minutes. If the pan is looking a bit dry, add an extra tablespoon of oil.
- Stir in the stock and lentils. Bring to a boil. Reduce the heat and simmer uncovered for 10 minutes until slightly thickened. Taste and season with more salt as necessary.
- If you’re using an oven-safe skillet or cooking pan you can bake directly in your skillet, otherwise pour the filling into a 2 quart oven-proof baking dish.
- Carefully smooth the mashed sweet potato over the lentil mixture. Top with a sprinkling of cumin seeds. Bake for 15-20 minutes or until the potatoes are lightly browned around the edges.
- Cool about 5 minutes then serve hot. This keeps well in the fridge for 3-4 days.
Notes
- Ensure that the sweet potatoes are fork tender before mashing for a smoother consistency.
- The dish can be baked in an oven-safe skillet or transferred to a baking dish.
- Feel free to adjust the spices according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg