Lentil & Black Bean Bake
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This is a great recipe to prepare in advance and pop in the oven to reheat. I love sweet potato mash, however my kids don’t like the stringy bits in the mash, so I push it through a sieve to make a delicious smooth mash. Obviously if you’re not too fussed with stringy mash, I wouldn’t bother. Full of delicious, nutritious, fibre and healthy to boot.

5-6 sweet potatoes, peeled, cubed and boiled.

1 cup green lentils

1 tablespoon vegetable stock bouillon in 250ml boiling water

1 red onion chopped

1 celery stalk chopped

2 cloves garlic, crushed

2 carrots, peeled and cubed

1 tin chopped tomatoes

2 teaspoons garam masala

1 teaspoon herbs de Provence

Sprinkling chilli powder

2 jars Biona organic black beans

Handful chopped apricots

2 tablespoons nutritional yeast

Cook the green lentils in the vegetables stock until the lentils are soft. Keep an eye on them so they don’t boil dry, add more water if necessary.

In a separate saucepan, saute chopped onion and celery, add garlic and carrots. Cook for around 5 minutes. Add the cooked lentils, tinned tomatoes, garam masala, herbs de provence and chilli powder. Bring to the boil and simmer for 10 minutes. Add the 2 jars of black beans and nutritional yeast. Stir in chopped apricots. Remove from heat.

Preheat oven to 180 degrees

In a baking dish, spoon in the lentil mixture. Add the mashed sweet potato on the top and press down with a fork. Bake for around 20 minutes until the sweet potato just starts to brown. Delicious served with a side of petit pois.

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