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.