Lentils / Sweet Potatoes Casserole

Hi Guys,

I’m back with another yummy dish for you. I love lentils; they’re full or

energy and nutrients and richly fill your stomach. They’re so versatile

and you can cook them with so many different herbs and spices to make

something totally new and exciting. Experimentation is the only way to

find the best dishes! Not every recipe goes well always, and I am so

happy to be able to share with you my experience and show you how to

create this easy, delicious and aromatic casserole.

Just don’t forget I really do always love to use organic products including

spices and herbs.

So let’s play the game.

Cooking Time is around 50 min and served is for 4 – 6 people.



200g Puy lentils

1 small red onion

350 g sweet potatoes

6 cloves of garlic

1 whole pepper (colour of your choice)

2 carrots (about 150 g)

120g tomato puree

2 tbsp smoked paprika dry

1, ½ tbsp marjoram fresh or dry

8 – 10 cherry tomatoes

6 – 8 tbsp. vegetable stock

1.7L water

100 g flat parsley

2 – 3 tbsp cider vinegar

salt & pepper



Firstly soak the lentils overnight, then remove the water and leave for a

bit. Dice the onion, slice the garlic and put into a preheated pot with

cooking olive oil or coconut oil and braise till nicely golden. Then add

pepper. Add chunky cubes of sweet potatoes, and mix it all together with

vegetable stock and water. Next, add cherry tomatoes and chunky pieces

of carrots, also add tomato puree, marjoram and smoked paprika. Finally

add the lentils and mix all together while bringing it to the boil.

To finish this off, add the cider vinegar, salt and pepper to taste and

chopped parsley.

I don’t like too much salt, but you can always add more, if you like it.