- Prep Time
- 5 mins
- Total Time
- 45 mins
- Makes
- 2 servings
Ingredients
- 1 lb
- sweet potatoes (about 1 extra large or 2 small), peeled and cubed
- 500 g
- 2 tbsp
- milk
- 30 mL
- 1 tbsp
- butter
- 15 mL
- 1/4 tsp
- salt
- 1 mL
- Pepper to taste
- 1 can
- (19 oz) lentils, drained and rinsed
- 1 cup
- frozen mixed vegetables
- 250 mL
- 1/2 cup
- tomato sauce
- 125 mL
- 2 tsp
- cornstarch
- 10 mL
- 1 tsp
- fresh thyme leaves
- 5 mL
- 1 clove
- garlic, minced
Method
- Step 1
- In a medium saucepan of boiling salted water, cover and cook sweet potatoes over medium heat until very tender, about 15 min. Drain well. Mash well; stir in milk, butter, salt and pepper.
- Step 2
- Preheat oven to 350°F (190°C). Stir together lentils, mixed vegetables, tomato sauce, cornstarch, thyme and garlic; spoon into two 1 1/2 cup (375 mL) baking dishes. Top with sweet potato mixture. Bake 35 to 40 min., or until golden and bubbling.
Tips
Triple this recipe to make a freezable 6-serving dish: Spoon lentil mixture into 13 x 9-in. (3 L) baking dish; top with sweet potato mixture. Let cool to room temperature. Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before baking in 350°F (190°C) oven, 40 to 45 min, or until golden and bubbling.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/2 of recipe):
- Calories:
- 523
- Fat:
- 8 g
- Saturated Fat:
- 5 g
- Carbs:
- 16 g
- Fibre:
- 15 g
- Cholesterol:
- 16 mg
- Protein:
- 25 g
- Sodium:
- 927 mg
