Vegan Lentil & Sweet Potato Pie

GLUTEN-FREE | DAIRY-FREE | VEGAN

Serves 6

My mother-in-law recently made me a most delicious lentil pie*. It had pastry casing and looked so pretty I almost didn’t want to eat it. But I did. With spring greens and mashed potato. Whilst I’m too lazy to do anything with pastry, it got me thinking – lentil pie would be the perfect healthy-ish comfort food. So I got experimenting and this happened!

It doesn’t take long to make and is perfect if you have a group of people over for dinner, especially if any are dairy or gluten-free. Lentils are also high in fibre, including dietary fibre so benefits the digestive system as well as helps lower cholesterol. It is also a good source of protein. Team it with sweet potato (which is better for you than normal potato) and you’ve got a delicious veg and lentil filled powerhouse of nutrients!

Also, depending on the veg you have lying around, you can add pretty much anything to the filling.

Ingredients

• 1 cup dried red lentils
• 1 can chopped tomatoes
• 1 can coconut milk
• 2 carrots
• 1 courgette
• 1 cup water
• 1/2 tsp cumin
• 1 flat tsp garam masala
• 2 cloves garlic
• 1 large white onion
• 2 tbsp coconut oil for frying
• 1 inch strip of VioLife cheese

Method

1. Preheat the oven to 200’C.
2. Wash and chop the sweet potatoes into medium sized chunks. If you prefer, peel them first for a smoother topping.
3. Add the sweet potato to a saucepan of water and put onto boil.
4. Meanwhile, chop the onions and garlic up into small sections.
5. Using the coconut oil, fry in a heavy-bottomed saucepan until the onion and garlic are soft.
6. Add in the cumin and garam masala and mix well.
7. Chop the carrots and courgette up finely.
8. By this point the pan may be getting a little dry. If this is the case add in the water, followed by the carrots and courgette.
9. Stir well for 5 minutes then add the can of tomatoes and can of coconut milk. Mix well thoroughly.
10. Add in the red lentils, stir well and cover for 20 minutes.
11. Meanwhile, check the sweet potato. It should be soft and ready for mashing!
12. Drain the water from the sweet potato and mash well.
13. Distribute the lentil filling into a pot, or several pots. Top with sweet potato mash and grate on a little vegan cheese.
14. Place in the oven for 15 minutes until piping hot.
15. Remove and let cool for a few minutes before serving, either on its own or with an extra portion of green vegetables.

This is also a dish that can be made in advance and kept in the fridge until required.

*She even made mini jam tarts with the leftover pastry!