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- 1 cup dry green or brown lentils - 2 medium sweet potatoes, peeled and diced - 1 large onion, chopped - 3 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon smoked paprika - 2 cups vegetable broth - 1 cup spinach or kale (optional) - Salt and pepper to taste - 2 tablespoons olive oil - 1 tablespoon nutritional yeast (optional)

Savory Lentil and Sweet Potato Casserole

Discover the ultimate comfort food with this Savory Lentil and Sweet Potato Casserole. Perfect for chilly evenings, this hearty dish combines protein-rich lentils with naturally sweet sweet potatoes for a satisfying meal. Packed with nutrients and simple to prepare, it's a great choice for vegans and health-conscious eaters alike. Enjoy the warm, flavorful blend of spices and wholesome ingredients that nourish both body and soul while creating cherished memories at the dinner table.
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Ingredients
  

1 cup dried green or brown lentils, rinsed

2 medium sweet potatoes, peeled and diced into 1-inch cubes

1 medium onion, chopped

3 cloves garlic, minced

2 cups vegetable broth

1 (14.5 oz) can diced tomatoes, with juices

1 cup chopped kale or spinach (fresh or frozen)

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon ground black pepper

½ teaspoon salt (adjust to taste)

2 tablespoons olive oil

¼ cup nutritional yeast (optional, for a cheesy flavor)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Lentils: In a medium saucepan, combine the rinsed lentils and 2 cups of vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for about 20-25 minutes or until lentils are tender. Drain any excess liquid if necessary.

      Sauté the Vegetables: While the lentils are cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and sauté for another 1-2 minutes until fragrant.

        Combine Ingredients: In a large mixing bowl, combine the cooked lentils, sautéed onion and garlic, diced sweet potatoes, diced tomatoes with juices, chopped kale or spinach, cumin, smoked paprika, black pepper, and salt. Mix well to combine all ingredients.

          Transfer to Casserole Dish: Pour the mixture into a greased 9x13 inch casserole dish. Spread it out evenly and press down lightly.

            Top with Nutritional Yeast: If using, sprinkle the nutritional yeast over the top of the mixture for added flavor.

              Bake: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the sweet potatoes are tender and lightly browned on top.

                Garnish and Serve: Once baked, remove from the oven and let it rest for about 5-10 minutes. Garnish with freshly chopped parsley before serving.

                  Prep Time, Total Time, Servings:

                    30 minutes | 1 hour | 6 servings