Cottage Pie with Lentils and Roasted Sweet Potatoes

 

Ingredients:

2 lbs. sweet potatoes, washed

1 cup whole small green lentils, rinsed

2¼ cups vegetable broth

1 Tbsp. canola oil

3 celery stalks, chopped

2 large carrots, peeled and chopped

1 medium yellow onion, diced

2 tsp. minced garlic

½ tsp. ground cumin

¼ tsp. cayenne pepper

1 14.5-oz. can diced tomatoes, undrained

½ tsp. salt, divided

 cracked white pepper- to taste

2 Tbsp. butter, softened

Directions:

Preheat the oven to 400 degrees. Prick each sweet potato several times with a fork and place them on a baking sheet. Roast 45 minutes, or until very soft. Remove from the oven and set aside. Reduce the oven temperature to 350 degrees.

Add lentils, broth to a medium sized pot. Bring to a boil then reduce heat to low and cover. Simmer until the liquid is absorbed. You might need to add more broth. Remove pot from heat and set aside.

 In a large skillet, heat the canola oil over medium-high heat. Add the celery, carrots and onion. Sauté until the carrots and celery are soft and begin to brown, about 10 minutes. Add the garlicand cumin. Sauté 30 seconds, or until fragrant. Add the diced tomatoes and their liquid, ¼ teaspoon salt, a pinch of white pepper and the cooked lentils. Simmer 5 minutes.

Remove and discard the skins from the roasted sweet potatoes. In a bowl, mash the sweet potatoes with a fork. Add ¼ teaspoon salt, a pinch of white pepper, butter , stirring until blended.

Prepare a 2-quart baking dish with cooking spray. Transfer the lentil mixture to the dish, spreading evenly. Spread the sweet potatoes evenly over the lentil mixture. Bake uncovered in a 350-degree oven for 35 to 40 minutes, or until the top is golden. Let rest 10 minutes before serving.

Note: This is DELICIOUS!!