Note: ANY other vegetables can be added to this recipe like peas, tomatoes, Brussel sprouts, parsnip… anything goes!
2 Tbl Olive oil
1 Onion, chopped
2 celery stalks, chopped
2 carrots, chopped
4 cloves garlic, minced
8-10 mushrooms, chopped
5 kale leaves, destemmed and chopped
1 bunch fresh parsley, chopped
splash of red wine
1 cup lentils, rinsed
4-5 cups water or broth
2 Tbl tamari
1 tsp dried oregano
2 large sweet potatoes , peeled and cubed
2 Tbl butter
salt and pepper
In a dutch oven or heavy pot, heat olive oil over medium high heat.
Add onion, celery and carrot. Season with salt and pepper. Cook about 5 minutes then add garlic for 1 more minute.
Add mushrooms and kale and season again. Cook until wilted. 5-7 minutes.
Add parsley and wine and scrape off any brown bits from bottom of pan.
Add water/broth, tamari and oregano and let come to a simmer. Lower heat and cook partially covered for about 1 hour until the liquid is mostly evaporated with a stew-like consistency. This was before it cooked down, but it’s ok to have some liquid in there.
Meanwhile, boil sweet potatoes until soft. Drain. Mash. Season. Add butter. Season again.
Transfer lentil mix to a small oven proof dish. (The bigger the pan, the thinner the layer of lentil and potato, so keep smaller and deeper)
Cover the lentils with the mashed potatoes and bake at 350 for about 30 minutes.
Let sit for 10 minutes before serving.