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Ingredients
- 1/2 cup green lentils
- 3 medium size sweet potatoes , peeled and diced
- 1 tbsp . olive oil
- 1 medium onion , finely chopped
- 2 garlic cloves , crushed
- 1 medium carrot , finely grated
- 1 heaped tsp smoked paprika
- 1 tbsp tomato puree
- 1 400g tin organic chopped tomatoes
- 1/2 cup green peas ( I used frozen)
- Salt & pepper
- 1/4 tsp red chilli flakes
- A bunch of fresh coriander
Instructions
1. Cook the lentils according to the packet instructions.
Set aside. * You can also use pre-cooked lentils to save time (they sell them
in little pouches in UK supermarkets).
2. Preheat the oven to 200C.
3. Place diced sweet potato in a pan, season with salt &
pepper, cover with water & bring to a boil. Reduce to a medium heat &
cook until the potatoes are soft. When cooked, cool slightly before mashing the
potatoes up. Set aside.
4. In the meantime, fry the onions and garlic in a pan with
1 tbsp. olive oil on a low to medium heat until just softened. Add grated
carrot & cook for a further 2 minutes. Stir in tomato puree, smoked paprika
& chilli flakes and cook for a further 2 minutes.
5. Add cooked lentils into the pan with onions & garlic
& mix well. Stir in chopped tomatoes & peas & cook on medium heat
for around 5 minutes. Take the pan off the heat, add freshly chopped coriander
and season with salt & pepper.
6. Transfer the lentil mixture into an oven proof dish and
spread evenly. Top with sweet potato mash (use a fork to spread the mash
evenly).
7. Bake in the oven for 10-15mins until the potato is
starting to turn golden brown.
This article and recipe adapted from this site