Ingredients
- 1/2 cup French green lentils (Puy lentils, 100g)
- 2 tablespoons olive oil, plus more
- 2 small yellow onions, chopped finely
- 1 medium sweet potato, peeled and diced (ca. 1 ,5 cm)
- 1 large carrot, peeled and cut into 1 ,5 cm pieces
- 2 stalks celery, trimmed, thinly sliced
- 1 parsnip, peeled, peeled and cut into 1 ,5 cm pieces
- 2 cloves garlic, minced
- 200 g cremini mushrooms, sliced thickly
- 2 bay leaves
- 1 teaspoon fresh thyme leaves
- 2 tablespoons tomato paste
- 1 cup vegetable broth (250 ml)
- 400 g canned diced tomatoes
- 2 tablespoons crème fraiche
- 1 roll fresh puff pastry (ca. 25 x 38 cm / 275 g)
Instructions
- 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.
- Add a drizzle more oil, along with the carrot, celery, parsnip and garlic, cook, stirring, until vegetables start to soften, about 10 minutes.
- Add mushrooms, bay leaves and thyme; cook, stirring, until fragrant. Stir in tomato paste, broth and tomatoes; bring to the boil. Reduce heat; simmer, uncovered, about 20 minutes or until thickened. Stir in the crème fraiche, and add the sweet potatoes and lentils; cook, stirring, about 2-3 minutes. Season to taste.
- Preheat oven to 200°C / 400°F.
- Spoon lentil mixture into 2-litre (8-cup) ovenproof dish.
- Unfold the puff pastry and place it over the filling, tucking the excess pastry inside the pan. Use a sharp knife to cut 4-5 (2,5 cm) slits in the crust as vents. Bake until the crust is golden-brown, about 20-25 minutes. Let cool a few minutes before serving. Enjoy!
Nutrition
Notes
- For an extra crispy topping, brush with an egg wash before baking.
- Crème fraiche balances out the flavours of the tomato sauce. For a vegan version this can be skipped or make your own replacement using cashews. Just soak them overnight, drain and blend together with a little vegetable broth and a squeeze of lemon and pinch of salt. Or try soy yoghurt with a squeeze of lemon and pinch of salt.
- I used a baking dish W x H x D approx. 28 x 6 x 19 cm (8 cup/ 2 litre). Alternatively, a large cast iron skillet or pie plate can be used. Or use ramekins for individual servings. Note: if the filling is really brimming to the top, then make sure to place a sheet of parchment paper underneath while baking in case some juices bubble over the edges.