A traditional dish made with more veggies, lentils, fresh herbs and spices - you will definitely want leftovers the next day!
4 sweet potatoes, peeled and diced
4-5 sprigs fresh thyme
1 tablespoon salt
1-2 tablespoons grass- fed butter or coconut oil
1 yellow onion, small dice
2-3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup brown or green lentils
3-4 cups vegetable broth
bag of frozen peas/corn/carrot combination
salt and pepper to taste
Preheat oven to 375 degrees F.
Fill a large pot with water and bring to a boil. Add diced sweet potatoes, salt, and 2-3 fresh thyme sprigs and cook for 10-15 minutes until fork tender (but not mushy). Once potatoes are soft enough for mashing, remove thyme sprigs and drain. Add potatoes back to the pot with butter or coconut oil. With a handheld mixer or potato masher mash potatoes until soft and creamy. Add salt and pepper to taste.
In a large rimmed skillet, sweat diced onion over medium heat until translucent. Add garlic, dried oregano, thyme, salt and pepper and cook until fragrant about 3-5 minutes. Add lentils and broth, raise heat and bring to a simmer. Simmer for 20-25 minutes until lentils are cooked through. Be sure to add more broth gradually as the lentils absorb more liquid. Once cooked through add frozen vegetables and cook for 3-5 more minutes, stirring frequently. Adjust seasoning with salt and pepper.
Add 1-2 tablespoons of mashed sweet potato to skillet with lentils and vegetables to thicken filling, mix to combine. Using. a spatula transfer lentil filling into a casserole dish. Top filling with mashed potatoes, using a fork or spatula to spread out evenly. Bake for 15-20 minutes, and broil for the last 3-5 to slightly brown the top (watch closely!).
Sprinkle with fresh thyme leaves, salt and pepper and enjoy!