1/2cupcoconut milkfrom a can, the thick creamy part that rises to the top after refrigeration
1teaspooncoconut oil
1cuponiondiced
1cupcarrotsdiced
1cupcelerydiced
215-ounce cans of organic lentils, drained and rinses (unsalted and BPA-Free)
1/2cupvegetable stock
1/4teaspoonrosemary
1/4teaspooncloves
1/4teaspoongarlic powder
Sea salt and pepper to taste!
Instructions
Preheat the oven to 425 degrees Fahrenheit
Peel, dice and boil sweet potatoes
Add coconut oil into a stovetop pot on medium to high heat
Then add in onions and let cook until translucent, stirring occasionally
Add in celery and carrots and cook for 2 - 3 minutes, stirring occasionally
Then add in lentils, rosemary, cloves, garlic, sea salt, pepper and vegetable stalk and cook until carrots are soft
Meanwhile, add boiled or baked sweet potatoes into a blender with coconut milk, sea salt and pepper and blend until thick and creamy
Add lentil pie mixture to the base of a casserole dish and top with mashed sweet potatoes
Bake in the oven for 10 - 15 minutes
Then enjoy!
Notes
I mentioned 1 cup of vegetable stalk in the video however 1/2 cup vegetable stalk actually works much better :) Choose Organic ingredients when possible!