Colander or strainer (only if using uncooked lentils)
Oven safe pie plate or baking dish
1cupuncooked green or brown lentilsOR 3 cups cooked lentils
4mediumsweet potatoes (depending on size, could use fewer)
2tbspnama shoyuOR soy sauce
1tbspfresh basilOR ½ tbsp dried basil
salt and pepper to taste
bay leaf (only if using uncooked lentils)
Preheat the oven to 350°F.
Wash sweet potatoes and prick skin several times with a fork before wrapping each individually in parchment paper.
Place wrapped sweet potatoes in oven for 35 minutes. Check tosee that they are soft before removing them from oven to cool.
While the potatoes are baking, heat a large pan with a drizzle of olive oil over medium heat. Once hot, add to pan chopped carrots, celery, parsnips, onion and mushrooms.
If using uncooked lentils, while heating veggies, place lentils in a sauce pan covered with water. (Add a bay leaf for extra flavor if desired). Simmer lentils for about 20 minutes, and taste to see that they are soft but not mushy. When softened, drain and set aside. [IF USING ALREADY COOKED LENTILS, SKIP THIS STEP].
Once heated chopped veggies are soft, add lentils, can of tomatoes, tomato paste, nama shoyu or soy sauce, basil and spinach to pan.
Simmer mixture for about 10 minutes.
Spoon lentil/veggie mixture into an oven safe pie plate or baking tray.
Remove cooked sweet potatoes from oven. Discard parchment paper, remove potato skin and mash the potatoes with a fork. Add the mashed potato to the top of the veggie/lentil mix as pictured, forming the pie.
Place the pie into the oven at 350°F for about 20 minutes.
Remove, briefly cool down and enjoy immediately! Leftovers remain delicious for up to 5 days when refrigerated in a sealed glass container.