Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, chopped (about 1 cup / 150g)
  • 2 carrots, peeled and diced (about 1 cup / 120g)
  • 2 celery stalks, diced (about ½ cup / 75g)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 teaspoon dried thyme (5 ml)
  • 1 teaspoon dried rosemary (5 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • 1 cup brown or green lentils, rinsed (200g)
  • 4 cups vegetable broth (950 ml)
  • 1 (14.5 ounce) can diced tomatoes, undrained (400g)
  • 2 tablespoons tomato paste (30g)
  • 1 bay leaf
  • 1 cup frozen peas (100g)
  • Salt and black pepper to taste
  • Optional: 1/4 cup chopped fresh parsley, for garnish (30g)
  • 2 large sweet potatoes, peeled and cubed (about 2 pounds / 900g)
  • 2 tablespoons milk (30ml) - dairy or non-dairy
  • 2 tablespoons butter (30g) - dairy or non-dairy
  • Salt and black pepper to taste
  • Optional: Pinch of nutmeg

Instructions:

  1. Boil sweet potatoes until tender. Drain and mash with milk, butter, salt, pepper, and optional nutmeg. Set aside.
  2. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until softened. Add garlic, thyme, rosemary, and smoked paprika and cook until fragrant.
  3. Stir in lentils, vegetable broth, diced tomatoes, tomato paste, and bay leaf. Bring to a boil, then reduce heat and simmer until lentils are tender and the sauce has thickened.
  4. Stir in frozen peas. Season with salt and pepper to taste. Remove bay leaf.
  5. Pour lentil mixture into a baking dish. Spread sweet potato topping evenly over the lentil mixture.
  6. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the topping is lightly golden brown.
  7. Let cool slightly before serving. Garnish with fresh parsley (if using).