Lentil and sweet potato bake

Lentil and sweet potato bake

Total: 1 hr 30 min. | Active: 50 min.
vegetarian
Nutritional value / person: 650 kcal
, Fat: 15 g
, Carbohydrate: 96 g
, Protein: 23 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Sweet potatoes

1 kg sweet potato, peeled, cut into approx. 3 cm pieces
salted water, boiling

Sweet potato mash

1 dl milk
40 g butter
½ tsp salt
a little pepper

Lentils and vegetables

300 g carrots, peeled, diced
300 g celeriac, peeled, diced
200 g brown lentils
1 tin cherry tomato (approx. 400 g)
1 onion, finely chopped
1 garlic clove, squeezed
3 sprig thyme, leaves torn off
1 tbsp tomato puree
3 dl water
2 tbsp soy sauce
¾ tsp salt
a little pepper
2 tbsp grated Parmesan
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Utensils

One ovenproof dish (holding approx. 2 ½ l), greased.

How it's done

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Sweet potatoes

Cook the potatoes (uncovered) in boiling salted water over a medium heat for approx. 20 mins. until very soft. Drain the water, allow the residual moisture on the potatoes to evaporate by shaking the pan on the switched-off hob. Press the potatoes through a food mill or mash them with a potato masher.

Sweet potato mash

Gradually add the milk and butter to the potatoes, stirring with a wooden spoon. Stir briefly and vigorously until the potato mixture is fluffy, season.

Lentils and vegetables

In a bowl, mix the carrots with all the other ingredients up to and including the pepper, transfer to the prepared dish. Top with the sweet potato mash. Sprinkle with cheese.

Bake

Approx. 40 mins. in the centre of an oven preheated to 220 °C.

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