Lentils, mushrooms & sweet potato pie
Prep Time
Price Per Serving
Cooking Mode
250 mL (1 cup) cup dried green lentils
750 mL (3 cups) cup vegetable broth
30 mL (2 tbsp.) tbsp. olive oil
375 mL (1 ½ cups) cup finely chopped onions
3 cloves of garlic, total
15 mL (1 tbsp.) tbsp. chopped fresh thyme
2 trays of 227g (8 oz) oz button mushrooms sliced
30 mL (2 tbsp.) tbsp. tomato paste
30 mL (2 tbsp.) tbsp. soy sauce
30 mL (2 tbsp.) tbsp. Dijon mustard
To taste salt and freshly ground pepper
800 g (1 ¾ lb.) lb. sweet potatoes
250 mL (1 cup) cup water
15 mL (1 tbsp.) tbsp. grated lemon zest
To taste salt and freshly ground pepper
60 mL (¼ cup) cup butter
60 mL (¼ cup) cup grated fresh Parmesan
60 mL (¼ cup) cup panko breadcrumbs
250 mL (1 cup) cup dried green lentils
750 mL (3 cups) cup vegetable broth
30 mL (2 tbsp.) tbsp. olive oil
375 mL (1 ½ cups) cup finely chopped onions
3 cloves of garlic, total
15 mL (1 tbsp.) tbsp. chopped fresh thyme
2 trays of 227g (8 oz) oz button mushrooms sliced
30 mL (2 tbsp.) tbsp. tomato paste
30 mL (2 tbsp.) tbsp. soy sauce
30 mL (2 tbsp.) tbsp. Dijon mustard
To taste salt and freshly ground pepper
800 g (1 ¾ lb.) lb. sweet potatoes
250 mL (1 cup) cup water
15 mL (1 tbsp.) tbsp. grated lemon zest
To taste salt and freshly ground pepper
60 mL (¼ cup) cup butter
60 mL (¼ cup) cup grated fresh Parmesan
60 mL (¼ cup) cup panko breadcrumbs
Directions
1Rinse and drain lentils. Bring broth to a boil and cook lentils partially covered for 30 minutes over medium-low heat or until tender. Season with salt and pepper. You should end up with 500 mL (2 cups) of lentils with broth.
2In a skillet set over medium-high heat , heat olive oil and cook onions for 3 minutes. Add the chopped garlic, thyme, and mushrooms and cook for 8 minutes, stirring occasionally.
3Add tomato paste, soy sauce, mustard, and lentils with broth.
4Continue cooking for 5 minutes over low heat. Taste and season as needed. Set aside. Preheat oven to 200°C (400°F).
5Peel potatoes and cut into 2-cm (¾-in.) cubes.
6In a saucepan, add water and the garlic clove, bring to a boil, and add potatoes. Cover and cook over medium heat for 15 minutes stirring occasionally.
7Mash with a pestle or potato masher. Add lemon zest and season with salt and pepper to taste.
8Pour mushroom mixture into a 20 cm x 20 cm (8 in. x 8 in.) cooking dish and cover with mashed potatoes. Even out the top and sprinkle with knobs of butter, Parmesan, and panko bread crumbs.
9Bake on middle rack for 25 to 30 minutes. Let stand for 5 minutes before serving.
10Serve with green salad if desired.
11You can prepare the lentils the day before. If you refrigerate the prepared dish before cooking, bring to room temperature for 30 minutes and add 10 minutes of cooking time.
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