Roasted Vegetable And Lentil Pie Recipe

About this recipe

A hearty vegetable and lentil pie topped with a golden mashed sweet potato crust, packed with protein and fiber to satisfy your hunger.

Ingredients

• - Sweet Potatoes
• 1 Kg Carrots - 1kg
• 1 Kg Red Onion 1kg
• 1 Kg Green Lentils, 1Kg
• - Potts Vegetable Stock Can
• 50G Black Garlic Cloves, 50G
• 1 Parsnip 1 Each
• 1 L Olive Oil – Organic
• - Greenfields Black Peppercorns
• - Tata Salt

Instructions

1. 1. Preheat your oven to 200°C and lightly grease a baking dish.
2. 2. Peel and chop the sweet potatoes, carrots, parsnips, and red onion into even chunks.
3. 3. Toss vegetables with olive oil, thyme, rosemary, salt, and pepper on a baking tray.
4. 4. Roast vegetables in the oven for 20 minutes, stirring halfway through to ensure even cooking.
5. 5. Meanwhile, peel and boil sweet potatoes in salted water until tender, approximately 15 minutes.
6. 6. Drain and mash sweet potatoes, seasoning with a pinch of salt and pepper as needed.
7. 7. Heat a skillet, sauté minced garlic in olive oil for 1 minute until fragrant.
8. 8. Add cooked green lentils and vegetable stock to the skillet, stirring well to combine.
9. 9. Mix cornstarch with a tablespoon of water, then add to the lentil mixture to thicken.
10. 10. Stir the roasted vegetables into the lentil mixture, ensuring even distribution.
11. 11. Transfer the lentil and vegetable filling into the baking dish, spreading it evenly.
12. 12. Top with the mashed sweet potato, smoothing out with a spatula for a clean finish.
13. 13. Bake the pie in the oven for 15 minutes or until the top is golden and slightly crisp.
14. 14. Let the pie cool for 5 minutes before serving warm.