Description
A comforting vegan dish featuring layers of creamy potimarron and fluffy potatoes atop a hearty lentil stew.
Ingredients
Scale
- 1 potimarron
- 4 medium potatoes
- 1 cup lentils
- 1 onion
- 2 celery stalks
- 2 cloves garlic
- 2 carrots
- 200g Paris mushrooms
- 2 tbsp olive oil
- 3 laurel leaves
- 1 sprig rosemary
- 300 ml tomato coulis
- 50 ml plant-based milk
- Pinch of nutmeg
- Salt and pepper to taste
Instructions
- Peel and chop the potimarron and potatoes into even chunks, then steam until tender (15-20 minutes).
- While vegetables steam, rinse lentils and cook according to package instructions (15-20 minutes).
- Chop onion, celery, garlic, carrots, and mushrooms. Sauté onion, celery, and carrots in olive oil with laurel leaves and rosemary for 7-8 minutes, then add garlic and mushrooms for another 10 minutes.
- Add cooked lentils and tomato coulis to the pot, season with salt and pepper, and simmer for 10 minutes.
- In a bowl, mash steamed potimarron and potatoes with plant-based milk, nutmeg, salt, and pepper.
- Preheat oven to 180°C (350°F). In a baking dish, layer lentil mixture and top with the mashed purée.
- Bake for 30 minutes and switch to grill mode for 5 minutes to crisp the top.
- Let cool before serving.
Notes
Refrigerate for 3-4 days or freeze for up to 2 months. Reheat in the oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg