Sweet potato & lentil bake
Serves 4
2 sweet potatoes
3 large potatoes
4 tbsp nutritional yeast
¼ cup oat milk
Drizzle olive oil
2 cans lentils
½ cup tomato passata
4 tbsp tomato paste
1 brown onion
4 cloves garlic
1 tsp cumin
6 bay leaves
3 tbsp fresh thyme
Pinch salt and pepper
Preheat the oven to 200 degrees celsius and bring a large pot of water to boil. Chop the potatoes into 2-inch pieces and place them into the pot. Cook for 15 minutes. Once the potatoes have softened, mash them into a puree with the nutritional yeast and oat milk. Set aside.
Meanwhile, with a pan on medium heat, dice the onion and garlic and sauté with a drizzle of olive oil for 5-7 minutes until golden brown.
Then, in the same pan, incorporate the passata, tomato paste, cumin, bay leaves, thyme, salt, pepper, and lentils (drained), and cook for another 10 minutes. Once the lentil mixture has cooked, remove the bay leaves.
In a large casserole dish, place the lentil mixture first, then layer on top with the sweet potato mash. Place back into the oven at 200 degrees celsius for 15 minutes or until the potato has started to form a golden crust. Serve and enjoy!
Simply Modify
(IDDSI 7) Easy to chew: Suitable
(IDDSI 6) Soft & bite-sized: Ensure pieces of onion are cut no larger than 1.5cm x 1.5cm. Make sure no thin liquids are dripping from the food. If the lentil mixture is too thin, mix it into the sweet potato, or refer to the IDDSI testing guide.
(IDDSI 5) Minced & moist: Place the lentil mixture into a food processor until the lumps are no bigger than 4mm. Then, begin to layer into the casserole dish and continue with the recipe from the final step/paragraph.
(IDDSI 4) Pureed: Place the lentil mixture into a conventional blender and mix until a smooth puree has formed. Do not place the potato into the oven to crisp. Instead, plate the pureed lentils and the smooth sweet potato mash onto your plate and enjoy!
