Puy Lentil & Coriander Pesto Bake with Sweet Potatoe Cauliflower Mash
Christmas has passed, it was wild. Amongst the many great experiences of Christmas like spending time with family and friends, I received a gift of The Happy Pear Cookbook. This book is brimming with simple vegetarian recipes and I am working my way through it each week.
This week I made the “Puy Lentil Pesto Bake with Sweet Potatoe Mash”, I made one alteration I used Sweet Potatoe & Cauliflower Mash. I also used 200 grams of puy lentils instead of 400 grams. In my opinion this dish tastes like a Shepherds’ Pie minus the mince. It is great to have in the fridge, very convenient for lunches or a quick snack. I served it with zoodles and drizzled pesto and almonds on top.
The health benefits of coriander, sweet potatoe and cauliflower are outlined below (Grotto, 2011):
- Coriander: good source of iron, magnesium and manganese – fresh coriander is delicious.
- Sweet Potatoe: packed with vitamin A, beta-carotene, vitamin C, B6, manganese, potassium and fiber.
- Cauliflower: low carbohydrate content, source of fiber, vitamin C, B vitamins, biotin and folate.
To learn more about vitamins visit the Linus Pauling Institute.
2 Medium Carrots, chopped
100 grams Green Beans, trimmed and chopped
300g Sweet Potatoes
300g Cauliflower Florets, chopped
200g Puy Lentils
2 Bay Leaves
½ tsp. Thyme
50 ml Tamari Sauce
100 ml Non Dairy Milk
Salt & Pepper
Pesto (Nut free, dairy free)
Fresh Coriander – I used 6 bunches
3 Garlic Cloves
¼ tsp. Apple Cider Vinegar
100 ml Extra Virgin Olive Oil
100 ml Water
Pinch Salt & Black Pepper
* Pop all ingredients in food processor and blitz until smooth, pour into a storage jar.
Wash & Chop: carrots, green beans, cauliflower florets, cube sweet potatoes leaving the skin for extra fibre.
Rinse: Puy lentils and pop them in saucepan with carrots, bay leaves, thyme, tamari sauce, 500-600 ml water, season with salt & peppers. Cooking time: 30 minutes.
Oven: Pop chopped cauliflower on a tray , drizzle with oil roast at 180 degrees for 20 minutes. This will be used for the mash.
Saucepan: add cubed sweet potatoes, cover with water and cook until soft.
Mash: Pop sweet potatoe and cauliflower in food processor add non-dairy milk, salt & pepper – blitz until mash consistency
Pesto: mix 3-4 tablespoons through the lentil mix.
Pyrex Dish: Pour lentil mix into a square Pyrex dish (25 cm x 25cm) and top with mash. Bake in the oven for 30 minutes at 180 – makes it nice and crispy.
Be sure to keep me posted if you try and test these recipes by posting on Twitter: @WhelehanLynne or Instagram @makeandbakefromscratch #makeandbakefromscratch
- Grotto. D, RD, LDN. (2001) 101 Foods that could save your life. Bantam Books. New York.