Ingredients
- 1 1/3 cup green or French style lentils
- 2 tbsp vegetable oil
- 1 medium onion peeled and chopped
- 3 cloves garlic peeled and chopped
- 1 1/3 cup frozen peas
- 1 1/2 cup mushrooms sliced
- 3 medium carrots chopped
- 1 cup frozen green beans
- 1 small leek chopped
- 1 tsp dried or fresh oregano
- 1 tsp dried or fresh thyme
- 1 tsp dried basil
- 1 tsp Italian herbs mix
- 1 tsp dried or fresh rosemary
- 1 tsp salt (and more for tasting)
- pepper
- fresh parsley chopped, to serve
- 1 tbsp vegan butter
- 1/2 cup plant-based milk
- 2 medium sweet purple potatoes peeled and cut in chunks
Instructions
- In a saucepan bring to boil water and add lentils. Cover and cook the lentils for 10 minutes or until tender over the medium heat. Drain and set aside.
- In a large pan, heat the oil and add onion, garlic, leek, carrots, peas, green beans, mushrooms and cook for 5 minutes. Then add all the spices and cooked lentils and cook for another 3 minutes. Taste and add salt and pepper.
- Preheat oven to 200 degrees Celcius.
- Transfer the cooked lentils and vegetables into your casserole dish. You don't have to put baking paper or grease the casserole dish.
- In a saucepan, bring water to boil and add your purple sweet potatoes. Boil them for 10 minutes or until they are very tender so you can mash them with a fork. Drain them and place them back in a hot saucepan.
- In the same saucepan with your sweet potatoes, add the butter. Don't cook it, the butter will melt without cooking. Add your plant-based milk and mash the potatoes with a fork until they are absolutely smooth without any lumps.
- Place the mashed potatoes on the top of lentil and vegetable mix in the casserole dish. Bake the pie in the oven for 20 minutes.
- Divide in between plated and garnish with chopped fresh parsley.
- Enjoy!
Nutrition
Calories: 290kcal