About the Recipe
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Ingredients
Ingredients:
1 cup green or brown lentils, rinsed
2 large sweet potatoes, peeled and cubed
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 cup vegetable broth
2 tbsp tomato paste
1 tbsp olive oil
1 tsp dried thyme
1/2 cup unsweetened almond milk (or other plant milk)
Salt and pepper to taste
Preparation
Directions:
Preheat oven to 375°F (190°C). Boil the cubed sweet potatoes in a pot of water for 15-20 minutes, until soft. Drain and mash with almond milk, salt, and pepper. Set aside.
Meanwhile, cook lentils in a separate pot with 2 cups of water for about 20 minutes, until tender. Drain any excess liquid.
Heat olive oil in a large skillet. Sauté onion, carrots, celery, and garlic for 5-7 minutes until soft.
Add tomato paste, thyme, and vegetable broth. Stir in cooked lentils and cook for an additional 5 minutes.
Pour the lentil mixture into a baking dish. Spread the mashed sweet potatoes on top, smoothing the surface.
Bake in the oven for 20 minutes until the top is slightly golden. Serve hot.