Sweet Potato and Lentil Pie

Name: Sweet Potato and Lentil Pie with Rosemary and Lemon
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 600 Grams of Sweet potatoes; 250 ML of Soy cream; 10 Grams of Fresh rosemary; 1 Piece of Lemon; 20 Grams of Panko bread crumbs; 2 Grams of Garlic powder; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Piece of Red onion; 3 Piece of Garlic cloves; 1 Piece of Celery; 250 Grams of Chestnut mushrooms; 60 Grams of Sun dried tomatoes; 265 Grams of Canned lentils; 1 Tbsp of Olive oil; 300 ML of Water; 1 Piece of Vegetable stock cube; 10 ML of Soy sauce; 30 Grams of Tomato paste; 2 Grams of Cumin powder; 40 Grams of Baby spinach

with Rosemary and Lemon

Lentils are packed with fibre, folic acid, and potassium, making them excellent promoters of heart health.

Cals 810 · Prot 32 · Carbs 125 · Fat 22

Vegan

40 min

Sweet Potato and Lentil Pie with Rosemary and Lemon

Lentils are packed with fibre, folic acid, and potassium, making them excellent promoters of heart health.

Cals 810 · Prot 32 · Carbs 125 · Fat 22

Vegan

Ingredients

Top

Sweet potatoes

600 Grams

Soy cream 9*

250 ML

Panko mixture

Fresh rosemary

10 Grams

Lemon

1 Piece

Panko bread crumbs 10*11*12*

20 Grams

Garlic powder

2 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Filling

Red onion

1 Piece

Garlic cloves

3 Piece

Celery

1 Piece

Chestnut mushrooms

250 Grams

Sun dried tomatoes

60 Grams

Canned lentils

265 Grams

Olive oil

1 Tbsp

Water

300 ML

Vegetable stock cube 15*

1 Piece

Soy sauce 9*10*11*

10 ML

Tomato paste

30 Grams

Cumin powder

2 Grams

To serve

Baby spinach

40 Grams

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *12 Lupin, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3380 / 810
Fats (g)	22.1
of which saturated (g)	3
Carbohydrates (g)	125
of which sugars (g)	32.6
Fibers (g)	28.7
Proteins (g)	32.2
Salt (g)	3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prepare mash

Preheat the oven to 200°C/180°C fan. Peel and chop the sweet potatoes into bite-size pieces. Add them to a pan of salted boiling water. Cook for 15 min until soft. Drain and return them to the pan with the soy cream. Mash until smooth and season with salt.

2 Prep vegetables

Meanwhile, peel and finely chop the onion and garlic. Chop the celery. Slice the mushrooms and the sun dried tomatoes. Drain and rinse the lentils.

3 Make lentil sauce

Heat a drizzle of oil in a pan over a medium-low heat. Add the onion and celery and cook for 4 min until soft. Add the mushrooms and garlic and cook for 5-8 min. Add the measured water, stock cube, sun dried tomatoes, soy sauce, tomato paste, lentils and cumin. Simmer for 5-10 min. Season generously with salt and pepper.

4 Prepare panko mix

Finely chop the rosemary leaves. Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. In a small bowl, combine the panko bread crumbs, 0.75 tsp lemon zest, the garlic powder, rosemary, salt and pepper with a generous drizzle of oil.

5 Roast

Pour the lentil sauce into an oven-proof dish. Top with the mashed sweet potatoes and, using a spatula, even out the surface. Sprinkle with the panko mixture and roast in the oven for 20 min until crispy.