Ingredients
1 Kg sweet potatoes
1 cup green lentils
1/2 cup green 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 nutmed
butter
olive oil
Method
Cook the lentils separately with the bay leaves until tender but still ‘al dente’. Rinse them under cold water to stop the cooking.
Brown the leek, garlic, peppers and carrots in a little olive oil for about 10minutes.
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.
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.
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.
