Noah’s Pie
Serves: 6
Prep Time: 20 min
Cook Time: 30 min
Ingredients
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
1 Package
Frozen corn (10 ounces)
1 Package
Frozen asparagus (10 ounces)
1 Tbsp
Thyme
1 Tsp
Marjoram
1 Tsp
Oregano
1 Tsp
Basil
1 Tsp
Black pepper
1 Tbsp
Paprika
1 Tbsp
Parsley
Directions
1
Boil sweet potatoes until mashable.
2
Steam the onions and carrots until mostly tender and set aside.
3
Meanwhile, bring 4 cups water or broth to a boil in a large pot, add lentils, and simmer until soft, about 20 minutes.
4
Mix into the lentils the corn, asparagus, carrots, onions, thyme, marjoram, oregano, basil, and black pepper.
5
Preheat oven to 350 degrees.
6
Strain the sweet potatoes (reserving the water) and mash with a little of the boiling water.
7
Stir the paprika and parsley into the mashed potatoes.
8
Fill the bottom of a large casserole dish with the lentil and vegetable mixture and top with the mashed sweet potatoes.
9
Cook covered at 350°F for 25-30 minutes.
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