Baked Sweet Potatoes With Lentil Stew
Baked sweet potatoes topped with a rich lentil stew with mushrooms, smoked paprika, oregano and parsley - perfect for a vegan dinner.
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Ingredients
- 4 large sweet potatoes
- 3 tablespoons olive oil
- 1 onion
- 400 grams chestnut mushrooms
- 400 ml passata
- 500 grams green lentils tinned
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 2 tablespoons flat leaf parsley finely chopped
Instructions
- Put the sweet potatoes in a bag and pour over 2 tbsp of the oil. Add a generous pinch of salt and rub them well to make sure they're coated. Tip onto a baking tray and slice a cross into the top of each one with a sharp knife. Put in the oven at 180 degrees Celsius for an hour. They're done when a knife cuts through them easily.
- For the stew, finely chop the onion. Heat the remaining oil in a saucepan and add the onion, stirring, for two minutes.
- Chop the mushrooms into chunks and add to the pan. Leave to cook until they are starting to turn golden.
- Add the passata, lentils, smoked paprika and oregano. Cook gently for 5-10 minutes, then taste and season with salt and pepper.
- Just before you are about to eat, add the chopped parsley to the stew. Slice the sweet potatoes and dollop the stew on top.
Video
Notes
- If you wish, you can serve this with baked white potatoes rather than baked sweet potatoes. Prepare and cook them in the same way.
- Leftover stew can be stored in the fridge for up to a week, or in the freezer for 3 months. Reheat thoroughly before serving.
