Vegetable And Lentil Sweet Potato Bake Recipe

Fusion cuisine

Vegetable and Lentil Sweet Potato Bake recipe

About this recipe

A hearty and diabetic-friendly vegetarian dinner featuring green lentils, a medley of vegetables, and a creamy sweet potato topping, baked to perfection.

Ingredients

  • 1 ltr Bertolli Extra Virgin Olive Oil
  • 200 g Orange Carrot (Gajar)
  • 100 g Celery Stalk
  • 100 g Garlic - Single Clove
  • 180 g Button Mushroom (Alimbi)
  • 10 g Fresh Rosemary
  • 1 Kg Kissan Tomato Paste
  • 80 g Knorr Vegetables Stock Cubes
  • 200 g Old Hill Parmesan Cheese
  • 125 g Red Bell Pepper
  • 250 g Zucchini Green
  • 1pc Butternut Squash
  • - Butter
  • 80 g Keya Foods Grinder Rock Salt Black Pepper
  • 500 ml Conscious Food Cold Pressed Coconut Oil

Instructions

  1. 1. Preheat the oven to 400°F (200°C). Cook 3.5 oz green lentils in boiling water until tender, then drain and set aside.
  2. 2. Heat 1 tbsp Bertolli Extra Virgin Olive Oil in a large saucepan over medium heat. Add 1 diced carrot, 2 diced stalks of celery, and 1 diced butternut squash. Cook, stirring, for 5-7 minutes until softened.
  3. 3. Add 2 minced garlic cloves, 7 oz sliced button mushrooms, and 1 tbsp chopped fresh rosemary to the saucepan. Cook for 2-3 minutes until fragrant.
  4. 4. Stir in 1 tbsp Kissan Tomato Paste and 1 cup vegetable stock made from Knorr Vegetables Stock Cubes. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes until thickened.
  5. 5. Add the cooked lentils to the saucepan. Cook for 3 minutes, stirring, until well combined. Season with Keya Foods Grinder Rock Salt Black Pepper to taste.
  6. 6. Meanwhile, boil or steam 10.5 oz peeled and cubed butternut squash until tender. Drain and mash with 4 1/2 tbsp unsalted butter until smooth. Season with Keya Foods Grinder Rock Salt Black Pepper to taste.
  7. 7. Spoon the lentil and vegetable mixture into a large baking dish. Spread the mashed butternut squash evenly over the top.
  8. 8. Sprinkle 1/3 cup grated Old Hill Parmesan Cheese over the butternut squash layer. Bake in the preheated oven for 30 minutes, or until the cheese is golden and bubbling.
  9. 9. Remove from the oven and let cool slightly before serving.