Ingredients
- For the sweet potato mash
- 1 yellow onion
- 500 g sweet potatoes
- 400 g potatoes
- 2 tbsp olive oil
- 400 ml vegetable stockÂ
- 1 tsp allspice
- Salt and pepper
- For the lentil filling
- 300 g brown lentils
- 1 shallot
- 1 onion
- 1 apple
- 400 g bacon
- 50 g raisins
- For the crunchy almond topping
- 50 g almonds
- 1 tbsp olive oil
- 1 tbsp maple syrup
- 1 pinch of salt
Instructions
The sweet potato mash
- Mince the onion. Peel both types of potatoes.
- Heat a large pot with olive oil. Sauté the onion until translucent. Add the potatoes and sauté them for 5 minutes.Â
- Cover with vegetable stock. Cook for 15 – 20 minutes until tender and the stock has almost evaporated.Â
- Blend until smooth and season with allspice, salt and pepper.Â
The lentil filling
- Cook the lentils in twice the amount of water (or as indicated on the package).
- Mince the onion and the shallot. Peel, then finely dice the apple.
- Heat a pan without oil. Sauté the bacon. Add the onion and shallot and sauté over medium-high heat until translucent.Â
- Add the apple and the raisins and cook over medium heat for 5 – 10 minutes, stirring regularly, then add in the drained lentils.
The almond topping
- Roughly chop the almonds and mix with the maple syrup.
- Heat a pan with olive oil. When hot, spread out the almonds in a single layer. Cook for 1 minute over medium heat. Then, stir until golden.
The assembly
- Preheat the oven to 200°C. Press the lentil filling into a baking dish.Â
- Cover with potato mash and bake for 30 minutes.
- Top with crunchy almonds.
Recipe & picture: Eloïse Jennes (cookingwithelo.com)
