Wednesday, 20 February 2013

Sweet Potato and Lentil Casserole

It was a surprisingly cold day yesterday after a string of very hot days. The change of weather really put me in the mood for something hearty. I had lentils and lots of vegetables in my fridge so I decided to put together this casserole which turned out very well.

Sweet Potato and Lentil Casserole
Servings: 4, Serving size: 2 Ladels / serve, Calories: 171 Calories per serve

1 Onion chopped finely
375g Sweet Potato
300g Mushrooms chopped
100g Dry Green Lentils
2 x Stock Pots (Vegetable) - You could also use stock cubes
2 tsp Cumin
1 tsp Paprika
1 tsp onion powder
1 tsp Garlic
1L Boiled Water
Oil Spray

1. Spray a pan with cooking spray and fry onion and garlic on medium-high until soft.
2. Add sweet potato and stir, let it cook for about 5 minutes
3. Add mushrooms to the pan with cumin, paprika, onion powder and pepper only. Do not add salt as salt makes lentils tough if cooked with it.
4. Add a dash of water if the pan starts to cook the vegetables too quickly.
5. Make up your stock by adding stock cubes to 1L of boiling water
6. Add dry lentils to pan and let toast in the pan for about 30 seconds. This gives them a nuttier flavour.
7. Add stock to pan.
8. Bring to the boil. Once boiled turn the heat down to low and let cook for 30-40 minutes until some of the stock has evaporated and the lentils are cooked.
9. Enjoy and add salt once served. I served mine with sprouted grain bread but it also worked well today for lunch with brown rice.

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