INGREDIENTS

2 pounds sweet potatoes, about 4-5 medium potatoes

1/2 cup unsweetened non-dairy milk

2 Tablespoons Pompeian Organic Extra Virgin Olive Oil, divided

1 teaspoon salt, divided

1/2 teaspoon black pepper, divided

1 yellow onion, chopped

3 cloves garlic, minced

2 medium carrots, peeled and chopped

8 ounces mushrooms, sliced

1 1/2 cups dry brown lentils

3 cups vegetable broth or water

1 teaspoon ground thyme

1/2 teaspoon ground oregano

3/4 cup green peas

3/4 cup corn

Fresh thyme, for garnish

PREPARATION

  1. Preheat oven to 350˚ F. Peel sweet potatoes and cut into 1-inch chunks.
  2. Fill a large pot with water; bring to a boil and add potatoes. Boil for 15 – 20 minutes, until fork tender. Drain. In a large bowl, add potatoes; mash until smooth. Add non-dairy milk, 1 Tablespoon Pompeian Organic Extra Virgin Olive Oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir to combine. Set aside.
  3. In a large oven-safe skillet over medium heat, warm 1 Tablespoon Pompeian Organic Extra Virgin Olive Oil. Add onion and cook for 5 – 7 minutes, until they begin to brown. Add garlic and cook for 1 – 2 minutes, until fragrant. Add carrots and mushrooms and cook for 5 – 7 more minutes, until they are slightly tender.
  4. Add lentils, broth or water, thyme and oregano, stirring to combine. Bring to a boil, cover and lower heat to simmer. Cook for 15 – 20 minutes, until lentils are tender. Add green peas, corn, 1/2 teaspoon salt and 1/4 teaspoon salt. Stir to combine.
  5. Use a wooden spoon to fill pan evenly with lentil mixture and flatten on top. Scoop sweet potatoes onto the lentil mixture and spread into an even layer.
  6. Bake for 35 – 45 minutes, until slightly crispy on top. Garnish with fresh thyme.