Ingredients
- 4 large sweet potatoes (or 5-6 small ones)
- 2 tbsp of olive oil
- 1 red onion, halved, thinly sliced
- 200 g of swiss chard, leaves removed from stalks and roughly torn into pieces, stalks finely chopped
- 3 large carrots
- 2 rosemary sprigs, needles only, finely chopped
- 2 (400g) tins green lentils, drained and rinsed
- 2 tbsp of tomato purée
- 250 ml of red wine
- 0.5 tsp of maggi liquid seasoning
- 2 (400g) tins chopped tomatoes
- 1 vegetable stock cube
- 2 tbsp of vegan butter
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7.Step 2
Pierce the sweet potatoes a few times with a fork, then place them on a baking tray lined with baking parchment and roast in the oven for 1 hr or until soft.Step 3
Meanwhile, heat the oil in a large pan and fry the onions, chard stalks and carrots over a low heat for 20-25 mins or until soft.Step 4
Add the rosemary, lentils and tomato purée and stir to combine, then season with a generous pinch of salt and coarse ground black pepper and cook for 2 mins.Step 5
Add the red wine, turn up the heat to high and reduce the wine by ⅔. Now lower the heat back down to medium, add the Maggi liquid seasoning, tinned tomatoes, the stock cube and 200ml water. Put the lid on the pan and simmer for 30 mins over a low heat, adding the chard leaves for the last 10 mins of the cooking time.Step 6
Once the potatoes are cooked, remove them from the oven and leave them to cool for 10 mins before peeling them and placing the flesh in a large bowl.Step 7
Add the vegan butter to the bowl and, using a wooden spoon, beat the butter into the sweet potato until smooth.Step 8
Transfer the cooked lentils to a baking dish or casserole (approx. 30cm x 40cm) and then spoon over the sweet potato mash. Spread the mash over the lentils evenly and sprinkle over a little coarse ground black pepper and salt.Step 9
Bake in the oven for 20 mins or until the lentil mixture is bubbling up under the mash. Serve hot.