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!
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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.
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