Sweet Potato and Lentil Casserole
This vegan casserole is packed with flavor and nutrition! Layers of sweet potatoes, lentils, and vegetables are topped with a creamy cashew sauce and baked to perfection. It's hearty, satisfying, and perfect for a cozy dinner!
ingredients
- 2 cups dry green lentils
- 4 large sweet potatoes, peeled and sliced into rounds
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 can diced tomatoes
- 2 tbsp tomato paste
- 2 cups vegetable broth
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- ½ cup raw cashews
steps
- 1.
Preheat oven to 375°F.
- 2.
In a large pot, cook lentils according to package instructions. Drain and set aside.
- 3.
In a pan over medium heat, sauté the onions, garlic, bell pepper, and zucchini until softened. Add the cooked lentils, diced tomatoes, tomato paste, vegetable broth, smoked paprika, thyme, salt, and black pepper. Simmer for 10 minutes.
- 4.
Arrange a layer of sweet potatoes in a 9x13 baking dish. Spoon half of the lentil mixture on top. Add another layer of sweet potatoes and spoon remaining lentil mixture on top.
- 5.
In a blender, combine the cashews and 1 cup of water. Blend until smooth. Pour the cashew sauce over the sweet potatoes and lentils.
- 6.
Cover the baking dish with foil and bake for 45-50 minutes, or until sweet potatoes are tender.
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