A veggie version of a traditional winter favourite, the sweet potato topping is lower GI than regular potato and is also rich in beta carotene, an antioxidant, for an added health boost.
- 900g (just under 2lb) of sweet potato (peeling is optional), cut into chunks
- Olive oil, for cooking
- 1 large red onion, finely chopped
- 2 cloves of garlic, finely chopped
- 2 large carrots, cut into small dice
- 1 x 400g (14oz) can of green lentils, drained
- 1 x 400g (14oz) can of chopped tomatoes
- 2 sprigs of thyme
- ½ teaspoon of ground cinnamon
- 1 teaspoon of vegetable bouillon powder
- Sea salt
- Preheat the oven to 180°C/350°F/Gas mark 4.
- Place the chopped sweet potato in a saucepan, cover with boiling water and simmer until soft. Drain, mash well and set aside.
- While the sweet potato is cooking, heat a little oil in a large saucepan, add the onion, garlic, carrots and a good pinch of salt, and sauté until the onion has softened.
- Add the lentils, tomatoes, thyme, cinnamon and bouillon powder, and simmer for around 20 minutes, until the tomatoes have reduced right down to create a thick sauce with the lentils.
- Transfer to a deep baking dish, top with the mashed sweet potato and bake in the oven for around 20 minutes.
Recipe courtesy of How to Cook Healthily by Dale Pinnock, photography by Issy Croker (Quadrille, £20)