Noah's Pie

Prep: 20 minutes Cook: 30 minutes


By Michelle Robbins
Luckily, you can keep your exercise regime the same while enjoying this sweet pie because Noah's Pie is not only free of cholesterol but also virtually fat-free and just so happens to contain one of the healthiest vegetables.


  • 4-5 sweet potatoes, cubed
  • 1 large red onion, chopped
  • 2 cups carrots, diced
  • 4 cups water/homemade vegetable broth
  • 2 cups red lentils
  • 4 cloves garlic, minced
  • 10 ounces frozen corn
  • 10 ounces frozen asparagus
  • 1 tbsp thyme
  • 1 tsp marjoram
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp black pepper
  • 1 tbsp paprika
  • 1 tbsp parsley


Boil sweet potatoes, until mashable. Steam the onions and carrots until mostly tender. Set aside. Meanwhile, bring 4 cups water or broth to a boil in a large pot, add lentils, and simmer lentils until soft, about 20 minutes. Mix into the lentils the corn, asparagus, carrots, onions, thyme, marjoram, oregano, basil, and black pepper. Preheat oven to 350 degrees.

Strain the sweet potatoes (reserving the water) and mash with a little of the boiling water. Stir the paprika and parsley into the mashed potatoes.

Fill the bottom of a large casserole dish with the lentil and vegetable mixture and top with the mashed sweet potatoes. Cook covered at 350F for 25-30 minutes.

Serve with dry (without oil) roasted Brussels sprouts which cook in the same amount of time.