NUTRITION

SERVINGS

INGREDIENTS

1.25 cups cooked green lentils (approx 248g)

1/2 medium carrot, diced

1/2 small onion, diced

1 stalk celery, diced

1 clove garlic, minced

1 tablespoon tomato paste

1/4 cup vegetable broth

1/4 cup canned chickpeas, rinsed

1/4 cup green peas

1 teaspoon fresh thyme

1 bay leaf

100g sweet potato, baked and mashed

2 tablespoons unsweetened almond milk

Salt and pepper to taste

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  In a nonstick skillet over medium heat, drizzle a small amount of water or your preferred oil substitute if desired, then add the diced carrot, onion, and celery. Sauté until they begin to soften, about 5 minutes.

• 3

  Stir in the minced garlic and tomato paste; cook for another 1-2 minutes until fragrant.

• 4

  Add the cooked green lentils, chickpeas, and green peas into the skillet. Pour in the vegetable broth and sprinkle in the fresh thyme and add the bay leaf. Stir everything together and let it simmer for about 5 minutes so the flavors meld. Season with salt and pepper as needed.

• 5

  Remove the bay leaf. Transfer the lentil and vegetable mixture into an oven-safe dish, spreading it evenly.

• 6

  In a small bowl, combine the mashed sweet potato with unsweetened almond milk until smooth and creamy. Adjust seasoning if necessary.

• 7

  Spread the mashed sweet potato evenly over the lentil filling, smoothing the top with a spatula.

• 8

  Bake in the preheated oven for 15-20 minutes until the top is slightly golden and the filling is heated through.

• 9

  Remove from the oven, let it cool slightly, and serve warm.