PREP TIME: 15mins COOKING TIME: 60mins

Creamy lentils cooked with lots of vegetables and seasoned with a good kick of soy and vegan Worcester sauce. Topped with a generous helping of roasted sweet potato mash. A firm family favourite.

I can’t believe I am only posting this recipe now! I have been making my vegetarian version of a classic for many years, in fact its been on the AK delivery menu since the start.

The dish serves 4 generously with a leftovers (to the envy of all) and the dish freezes well too, simply heat from frozen until golden and bubbly.

Make Ahead: The dish can be made up to 2 days ahead.

Seasonal Swaps: You can use white sweet potatoes when in season or potatoes. You can add any veggies with the  carrot, onions and celery. Parsnips, courgettes and aubergines works well. You can leave out the miso and just season the mash with salt & pepper.

 

 

SERVING SUGGESTION

This hearty all-in-one-dish, could be served with a simple side salad and I love this with a homemade chutney on the side or a drizzle of harissa oil (blend one teaspoon harissa with olive oil to form a loose paste like oil).

WHAT YOU WILL NEED

A large baking dish

INGREDIENTS
  • 1 kg sweet potatoes, scrubbed
  • 4 tablespoons olive oil
  • 4 carrots, peeled, diced
  • 1 bunch celery, stalks only, diced
  • 3 small onions, peeled, diced
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 cup brown organic lentils
  • 1 teaspoon salt
  • 3 tablespoons tamari or soy sauce
  • 3 tablespoons vegan Worcester sauce
  • 1,3 litres veggie hot stock
  • 2 teaspoon miso (opt)
  • 4 tablespoons milk of choice
  • handful parsley, leaves only, finely chopped (opt)
  • salt & pepper
METHOD
  1. Preheat the oven to 180c and bake the sweet potatoes, whole and with their skins on, until soft, about 40 minutes to 1 hour, depending on their size. When cold enough to handle, slice in half and scoop the flesh into a bowl, mash with a fork until smoothish. Add the miso, a pinch of salt and your milk of choice, mix until smooth.
  2. Meanwhile, heat the olive oil in a saucepan, add the carrots, onions and celery and cook, covered until the veggies are super soft, about 25 minutes.
  3. Once soft, add the garlic, stir until fragrant about 3 minutes. Add the tomato paste and stir, add the soy sauce and Worcester sauce, followed by the salt, lentils and the stock. Mix well and let the mixture simmer gently until the lentils are soft, about 40 minutes. Season to taste with salt and pepper.
  4. When the lentils are soft, transfer the mixture to a baking dish, pressing the lentils flat with a spatula in the baking dish to level out. Add the sweet potato mash ontop and spread out with two forks.
  5. Drizzle with a little olive oil and bake in the oven for 20 minutes or until bubbly and golden.
  6. Remove and sprinkle the parsley over. Serve with a simple side salad and a drizzle of harissa oil or a dollop of tangy chutney. Enjoy!

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PREP TIME: 15mins COOKING TIME: 60mins

Creamy lentils cooked with lots of vegetables and seasoned with a good kick of soy and vegan Worcester sauce. Topped with a generous helping of roasted sweet potato mash. A firm family favourite.

I can’t believe I am only posting this recipe now! I have been making my vegetarian version of a classic for many years, in fact its been on the AK delivery menu since the start.

The dish serves 4 generously with a leftovers (to the envy of all) and the dish freezes well too, simply heat from frozen until golden and bubbly.

Make Ahead: The dish can be made up to 2 days ahead.

Seasonal Swaps: You can use white sweet potatoes when in season or potatoes. You can add any veggies with the  carrot, onions and celery. Parsnips, courgettes and aubergines works well. You can leave out the miso and just season the mash with salt & pepper.

 

 

SERVING SUGGESTION

This hearty all-in-one-dish, could be served with a simple side salad and I love this with a homemade chutney on the side or a drizzle of harissa oil (blend one teaspoon harissa with olive oil to form a loose paste like oil).

WHAT YOU WILL NEED

A large baking dish

INGREDIENTS

  • 1 kg sweet potatoes, scrubbed
  • 4 tablespoons olive oil
  • 4 carrots, peeled, diced
  • 1 bunch celery, stalks only, diced
  • 3 small onions, peeled, diced
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 cup brown organic lentils
  • 1 teaspoon salt
  • 3 tablespoons tamari or soy sauce
  • 3 tablespoons vegan Worcester sauce
  • 1,3 litres veggie hot stock
  • 2 teaspoon miso (opt)
  • 4 tablespoons milk of choice
  • handful parsley, leaves only, finely chopped (opt)
  • salt & pepper

METHOD

  1. Preheat the oven to 180c and bake the sweet potatoes, whole and with their skins on, until soft, about 40 minutes to 1 hour, depending on their size. When cold enough to handle, slice in half and scoop the flesh into a bowl, mash with a fork until smoothish. Add the miso, a pinch of salt and your milk of choice, mix until smooth.
  2. Meanwhile, heat the olive oil in a saucepan, add the carrots, onions and celery and cook, covered until the veggies are super soft, about 25 minutes.
  3. Once soft, add the garlic, stir until fragrant about 3 minutes. Add the tomato paste and stir, add the soy sauce and Worcester sauce, followed by the salt, lentils and the stock. Mix well and let the mixture simmer gently until the lentils are soft, about 40 minutes. Season to taste with salt and pepper.
  4. When the lentils are soft, transfer the mixture to a baking dish, pressing the lentils flat with a spatula in the baking dish to level out. Add the sweet potato mash ontop and spread out with two forks.
  5. Drizzle with a little olive oil and bake in the oven for 20 minutes or until bubbly and golden.
  6. Remove and sprinkle the parsley over. Serve with a simple side salad and a drizzle of harissa oil or a dollop of tangy chutney. Enjoy!

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