This Sweet Potato and Lentil Casserole is a wholesome and delicious dish that makes for an easy and healthy lunch. Combining sweet potatoes, green lentils, and a mix of vegetables with a touch of balsamic vinegar and honey, this casserole is both flavorful and nutritious. It’s perfect for those looking for a comforting meal that’s simple to prepare.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Ingredients
- 3 sweet potatoes, peeled and diced
- Salt, to taste
- 300 grams mushrooms, sliced
- 3 tablespoons balsamic vinegar
- 2 cloves of garlic, minced (divided)
- 1 onion, finely chopped
- Sunflower oil, for sautéing
- Black pepper, to taste
- 1 tablespoon honey (or agave syrup or maple syrup)
- 300 grams green lentils, rinsed and drained
- 800 ml vegetable broth
- 1 teaspoon Italian herbs
- 1 red pepper, diced
- 300 grams frozen vegetable mixture (such as peas, carrots, and corn)
Directions
- Preheat the Oven: Preheat your oven to 220°C (425°F).
- Prepare Sweet Potatoes: Place the diced sweet potatoes in a large baking dish. Drizzle with sunflower oil and season with salt and black pepper. Bake in the preheated oven for 20 minutes, or until tender.
- Cook Lentils: In a large pot, combine the green lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the lentils are tender and the broth is absorbed. Stir in the Italian herbs and season with salt and pepper to taste.
- Sauté Vegetables: While the lentils are cooking, heat a drizzle of sunflower oil in a large pan over medium heat. Add the chopped onion and minced garlic (reserve one clove for later) and sauté until the onion is translucent.
- Marinate and Cook Mushrooms: In a bowl, combine the sliced mushrooms, balsamic vinegar, honey (or agave/maple syrup), and the reserved minced garlic. Let it marinate for a few minutes. Then, add the marinated mushrooms to the pan with the onions and garlic. Sauté for about 3 minutes, until the mushrooms are tender.
- Combine Ingredients: Add the diced red pepper and the frozen vegetable mixture to the pan with the mushrooms. Cover with a lid and cook for another 10 minutes, stirring occasionally.
- Assemble the Casserole: Once the sweet potatoes and lentils are cooked, combine them with the sautéed vegetables and mushrooms in the baking dish. Mix well to combine all the ingredients.
- Final Bake: Place the baking dish back in the oven and bake for an additional 10 minutes to allow all the flavors to meld together.
Serving Suggestions
- Serve hot, garnished with fresh parsley or thyme if desired.
- Pair with a side of green salad or crusty bread.
Cooking Tips
- For extra flavor, add a splash of lemon juice or a sprinkle of Parmesan cheese before serving.
- Feel free to add your favorite vegetables to the mix for variety.
Nutritional Benefits
- Sweet Potatoes: Rich in vitamins A and C, fiber, and antioxidants.
- Lentils: High in protein, fiber, and iron, making them a great meat alternative.
- Mushrooms: Low in calories and rich in B vitamins and antioxidants.
Dietary Information
- Gluten-Free: Ensure all ingredients used are gluten-free.
- Vegetarian/Vegan: This recipe is suitable for vegetarians and can be made vegan by using agave syrup or maple syrup instead of honey.
Storage Tips
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat in the oven at 180°C (350°F) until warmed through.
Why You’ll Love This Recipe
- Easy to Make: Simple steps and minimal ingredients make it perfect for busy days.
- Healthy and Nutritious: Packed with vegetables, protein-rich lentils, and sweet potatoes.
- Delicious: The combination of sweet and savory flavors makes this casserole a family favorite.
Conclusion
This Sweet Potato and Lentil Casserole is a perfect dish for those looking for a nutritious and easy-to-make meal. Enjoy the delightful blend of flavors and the wholesome goodness it offers. Don’t forget to leave a comment and let us know if you liked this recipe!
Enjoy your cooking!
