Recipe – Donna’s Lentil Casserole

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.



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