This satisfying vegetarian pie is full of helpful nutrients. The red and green lentils provide protein, folate and fibre; there are 6 different vegetables used here which cover a rainbow of colour and nutrients; the gentle spices add a yummy touch. The combination of all the different types of fibre (from the vegetables and lentils) makes it a yummy meal for our healthy bacteria too :).
This vegetarian pie can be frozen once made or kept in the fridge for a few days. Definitively a perfectly nutritious family meal, suitable from weaning.
Ingredients
1 Kg sweet potatoes
1 cup green lentils
1/2 cup red lentils
4 stalks celery
3 garlic cloves
2 leeks
1 red pepper
1 cup peas, defrosted
3 medium carrots
1 tbsp tomato puree
3 bay leaves
2 stalks fresh rosemary
1 lemon
3 tbsp tamari
1 tsp cinnamon
1 tsp nutmeg
butter
olive oil
Method
1. Cook the lentils separately with the bay leaves until tender but still ‘al dente’. Rinse them under cold water to stop the cooking.
2. Brown the leek, garlic, peppers and carrots in a little olive oil for about 10minutes.
3. Add the peas, spices and condiments. Let it cook for 5 minutes until flavours mix. Finish with the tamari and lemon squeeze. Season to taste.
4. Cut the sweet potatoes in even chunks and pour them in a casserole with cold water. Boil until tender. Using a hand masher, mash them with some butter and season with a pinch of cinnamon, nutmeg and sea salt.
5. In an oven tray, place the vegetables and lentil mix first and spread out the sweet potato mash on top. Bake at 180 degrees for 30 minutes or until the mash is browned.
