When it starts to feel autumnal my mashed potato fetish really kicks in. I make this Lentil Casserole frequently and love it with the sweet potatoes mashed on top.
1 red onion – peeled and diced
3 carrots – peeled and diced
2 sticks celery – diced
1 tin green lentils – rinsed
1 tin chopped tomatoes
1 tbsp. Tomato puree
2 bay leaves
1 tbsp. Coconut oil to cook
Himalayan pink salt to season
3-4 large sweet potatoes peeled and chopped into chunks
Put the diced onion, carrots and celery with coconut oil into a saucepan, put the lid on and heat through over a low heat until soft.
Add the lentils heat through again. Then add the tinned chopped tomatoes, a squeeze of tomato puree, and a pinch of Himalayan pink salt, both bay leaves and leave to simmer and cook through, about ten minutes.
Meanwhile boil the sweet potato chunks for around 10-15 minutes until soft then mash with a potato masher.
Pour lentil mixture into an ovenproof dish, top with sweet potato mash and bake in the oven for 15 minutes until hot throughout. Delicious served with a side salad or green vegetables.