A simple vegetable pot pie recipe made with root vegetables and French green lentils in a delicious and savoury tomato sauce.Topped with flaky puff pastry, this is comfort food pure. And healthy too! Plus this vegetarian dish can easily made vegan.
Cook lentils in medium saucepan of water, according to package instructions (until al dente, about 25 minutes); drain.
Meanwhile, heat 2 tablespoon oil in large non-stick skillet (or wok) over medium heat. Add the onion and sauté until softened, 5 minutes. Add the sweet potatoes, 1/2 teaspoon salt, and a grind of black pepper, and cook, stirring occasionally, until the sweet potatoes are just tender, about 10 minutes. Transfer the mixture to a plate or bowl.
Preheat oven to 200°C / 400°F.
Spoon lentil mixture into 2-litre (8-cup) ovenproof dish.