For 4 people

Lentils with mushrooms

250 mL (1 cup) Le Puy green lentils
750 mL (3 cups) vegetable broth
30 mL (2 tbsp.) olive oil
375 mL (1 1/2 cups) onions, finely chopped
2 cloves of garlic, chopped
15 mL (1 tbsp.) fresh thyme, chopped
2 X 227 g (16 oz) quartered mushrooms or one small diced red bell pepper
30 mL (2 tbsp.) tomato paste
30 mL (2 tbsp.) soy sauce
30 mL (2 tbsp.) Dijon mustard
1 liter (4 cups) fresh spinach, coarsely chopped (optional)
To taste, salt and freshly ground pepper
Sweet potato purée

250 mL (1 cup) water
1 clove garlic, peeled
800 g (1 2/3 lb) sweet potatoes, peeled and cubed
15 mL (1 tbsp.) lemon zest
30 mL (2 tbsp.) salted butter
60 mL (1/4 cup) grated Parmesan cheese
60 mL (1/4 cup) Panko breadcrumbs (optional)

Lentils with mushrooms

Rinse and drain the lentils. Bring the broth to a boil and pour in the lentils. Cook over low heat on medium-high for about 30 minutes or until tender. Season with salt and pepper.
In a large skillet over medium-high heat, heat olive oil and cook onions for 3 minutes.
Add garlic, thyme and mushrooms. Let cook for 8 minutes, stirring a few times (if you opt for diced peppers, let cook until they are done).
Add tomato paste, soy sauce, mustard, spinach and lentils in their juice. Continue cooking for 5 minutes over low heat.
Taste and adjust seasoning if necessary.
Make a reservation.

Sweet potato purée

Place water and whole garlic clove in a saucepan, bring to a boil and add sweet potatoes. Cover and cook over medium heat for 15 minutes, stirring occasionally.
Puree with a potato masher or a potato masher.
Add lemon zest. Add salt and pepper to taste.
Preheat oven to 200°C (400°F).
Pour the lentil and mushroom mixture into a 20 cm x 20 cm (8" x 8") baking dish and cover with the mashed sweet potatoes. Level the top and sprinkle with butter, Parmesan cheese and panko breadcrumbs, if desired.
Bake in the middle of the oven for 25 to 30 minutes.
Let stand 5 minutes before serving.

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