1 tbsp olive oil

1 large onion, diced

2 cloves of garlic, crushed

2 large carrots, diced

1 bunch of fresh thyme 

1 vegetable stock cube

500ml water

500g puy lentils

4 sweet potatoes

2 bay leaves

METHOD

Heat 1 tbsp olive oil in a frying pan, then fry the onions and garlic until golden.

Add 2 large carrots, 1 stock cube and 500ml of water, lentils and the bunch of thyme. Simmer for 20 minutes. Add more water as needed.

Meanwhile, cut the sweet potatoes into small chunks, place in boiling water and simmer for 15-20 mins until tender, drain well. Then mash by hand or using a food processor pulse until smooth adding olive oil, salt, pepper.

Remove the thyme bunch from the mixture and pile the lentil mixture into a pie dish, spoon the mash on top and smooth out.

Heat oven to 180 degrees. Cook for 20 mins if cooking straightaway, or for 40 mins from chilled.

Serve with extra greens.

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