5 medium sweet potatoes, scrubbed
1 cup brown or green lentils, washed and picked over
3/4 cup uncooked steel cut oats
1 + teaspoon salt
2 tablespoons olive oil
1 pound mushrooms, divided
1 large carrot, chopped
1 celery stalk, chopped
1 medium yellow onion, chopped
1 garlic clove, minced
1/4 cup red wine
1 tablespoon tomato paste
1 tablespoon soy sauce
3/4 cup low-sodium vegetable stock
1 + teaspoon paprika
1/2 cup chopped fresh parsley
Preheat the oven to 400°F. Prick each sweet potato several times with a fork and place on a baking sheet. Bake for 45 minutes, or until very soft. Set aside to cool.
In a medium pot, combine water, lentils, and oats. Bring to a boil and lower heat. Simmer uncovered for 15-20 minutes. Lentils should be soft but not mushy. Stir occasionally, and drain.
While the lentils and oats are cooking, finely chop half of the mushrooms and set aside. Cut the remaining mushrooms into quarters. Warm the olive oil in a large pot over medium-high heat. Add the quartered mushrooms and salt and cook until browned and soft. Add the chopped mushrooms, onion, carrot, celery, garlic and cook, stirring occasionally, until onions are soft. Lower heat to medium and add the lentil and oat mixture, and then vegetable stock, wine, tomato paste, soy sauce, paprika, parsley. Simmer mixture for 5 minutes. Add salt and pepper to taste.
Preheat oven to 350°F. Peel sweet potatoes place in a medium to large bowl. Mash them until smooth.
Spread the lentil mixture evenly into a 9-x13-inch baking dish. Spoon the sweet potato mixture on top and smooth with a spatula. Sprinkle with Paprika. Bake for 30-40 minutes, or until the filling is bubbling at the edges.
This was my first time preparing this dish. Such a tasty and hearty dish for fall. This recipe makes a full 9 X 13 pan. The colors make for a beautiful dish. Perfect, for any holiday or get together. The leftovers freeze nicely too.