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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Boil sweet potatoes for 15-20 minutes until soft.
Add a splash of olive oil and black pepper to the sweet potatoes and mash until smooth and free of lumps. Set aside.
In a separate saucepan, boil the lentils for roughly 30 minutes until cooked.
Meanwhile, in a large frying pan, heat olive oil over medium heat.
Cook onion, garlic, capers, carrot, and celery until softened.
Add oregano, nutmeg, and tomato puree and stir to combine.
Add chopped tomatoes, cooked lentils, and black pepper, reduce heat and simmer for 15-20 minutes.
Fill a large baking dish with the lentil mixture.
Spoon the mashed potato over the top until the lentils are covered and ruffle with a fork.
Bake at 200 degrees Celsius for 30 minutes.
Serve and enjoy.
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For a creamier mash, add a splash of milk or a knob of butter to the sweet potatoes.
Can I use regular potatoes instead of sweet potatoes?
Yes, regular potatoes can be used, but the flavor will be different.
How can I make this dish vegan?
Ensure all ingredients are plant-based and avoid adding any dairy to the mash.
Can I prepare this dish in advance?
Yes, you can prepare the lentil mixture and mash ahead of time and bake when ready to serve.
What can I use instead of capers?
You can substitute capers with chopped olives for a similar briny flavor.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
