Time
1 min
Serving
6 persons
Calories
0
Ingredients
- green lentils: 2 cups
- onion: 1 piece (chopped)
- garlic: 4 clove (minced)
- sweet potatoes: 2 piece (cubed)
- vegetable broth: 4 cups
- basil herbs: 2 tsp (dried)
- thyme herbs: 2 tsp (dried)
- salt and pepper: (to taste)
- Olive oil for sautéing:
Metric Conversion
Stages of cooking
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Heat olive oil in a large pot and add the chopped onion. Sauté until onion is clear and soft.
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Add in garlic and sauté for another 2 minutes. Add the dried herbs, salt, and pepper, stirring well.
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Rinse the lentils under cold water then add to the pot, followed by the cubed sweet potatoes.
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Pour in the vegetable broth, bring to a boil then reduce heat to low, cover the pot and let it simmer for around 45 minutes or until lentils and sweet potatoes are soft.
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Once everything is cooked and well combined, transfer the mixture to a casserole dish.
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Preheat the oven to 375°F (190°C) and bake the casserole for about 20-30 minutes until the top has a crispy golden layer.
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Let it cool for a few minutes before serving.
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Enjoy this delicious and comforting Vegan Lentil and Sweet Potato Casserole hot from the oven, ideally with a side of fresh, crusty bread.
