Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, finely chopped (approx. 1 cup or 150g)
  • 2 carrots, peeled and diced (approx. 1 cup or 120g)
  • 2 celery stalks, diced (approx. 1 cup or 100g)
  • 2 cloves garlic, minced (approx. 2 tsp or 6g)
  • 1 teaspoon dried thyme (5 ml)
  • 1 teaspoon dried rosemary (5 ml)
  • ½ teaspoon smoked paprika (2.5 ml)
  • 1 bay leaf
  • 1 cup brown or green lentils, rinsed (approx. 200g)
  • 4 cups vegetable broth (approx. 950ml)
  • 1 (14.5 ounce) can diced tomatoes, undrained (approx. 400g)
  • 2 tablespoons tomato paste (30 ml or 30g)
  • 1 tablespoon Worcestershire sauce (vegetarian optional) (15 ml)
  • Salt and black pepper to taste
  • 2 pounds sweet potatoes, peeled and cubed (approx. 900g)
  • ¼ cup milk (or unsweetened plant-based milk) (60 ml)
  • 2 tablespoons butter (or vegan butter) (30g)
  • Salt and pepper to taste
  • Optional: 1/4 teaspoon ground nutmeg

Instructions:

  1. Heat olive oil in a large pot. Add onion, carrots, and celery and sauté until softened. Add garlic, thyme, rosemary, and smoked paprika and cook until fragrant.
  2. Add rinsed lentils, vegetable broth, diced tomatoes, tomato paste, bay leaf, and Worcestershire sauce to the pot. Bring to a boil, then reduce heat and simmer, covered, until lentils are tender. Season with salt and pepper.
  3. While lentils are simmering, boil sweet potatoes until tender. Drain and mash with milk, butter, nutmeg (optional), salt, and pepper until smooth.
  4. Remove bay leaf from lentil mixture. Pour lentil mixture into the baking dish. Spread sweet potato topping evenly over the lentils.
  5. Bake in a preheated oven until topping is lightly golden and bubbling.
  6. Let rest for a few minutes before serving.