Ingredients
Scale
- 400g sweet potatoes
- 2 tsp extra virgin olive oil
- 1 medium sized red onion
- 2 garlic cloves
- 150g organic carrots
- 50g frozen sweetcorn
- 150g broccoli
- 250g cooked puy lentils
- 100ml passata
- 3 tsp tomato puree
- Half tsp chill powder
- 2 tsp dried oregano
- 1 tsp cumin
- Salt and pepper
- 50ml water
Instructions
- Peel and chop up the sweet potatoes
- Place a steamer saucepan in boiling water and cook sweet potato for ten minutes
- Peel and finely chop the onion and garlic
- Heat the olive oil in a pan on medium heat and fry onion and garlic for five minutes
- Chop the carrots into small cubes and steam them for 8 minutes
- Place chopped broccoli on top tray of a steamer, and steam for 6 minutes
- Add the puy lentils, passata, tomato puree, chilli powder, cumin, oregano, and water to the onion and garlic and thoroughly combine
- Add carrots and sweetcorn to the mix
- Place the heated mixture in an ovenproof dish and season with salt and pepper to taste
- Drain and mash sweet potatoes and dish in a layer over the puy lentil mix, making horizontal and vertical lines with a fork
- Put the dish under a hot grill to brown the mashed potatoes
- Serve with steamed broccoli
- Prep Time: 15
- Cook Time: 25