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Prep Time
5 mins
Total Time
45 mins
2 servings


1 lb
sweet potatoes (about 1 extra large or 2 small), peeled and cubed
500 g
2 tbsp
30 mL
1 tbsp
15 mL
1/4 tsp
1 mL
Pepper to taste
1 can
(19 oz) lentils, drained and rinsed
1 cup
frozen mixed vegetables
250 mL
1/2 cup
tomato sauce
125 mL
2 tsp
10 mL
1 tsp
fresh thyme leaves
5 mL
1 clove
garlic, minced


Step 1

In a medium saucepan of boiling salted water, cover and cook sweet potatoes over medium heat until very tender, about 15 min. Drain well. Mash well; stir in milk, butter, salt and pepper.

Step 2

Preheat oven to 350°F (190°C). Stir together lentils, mixed vegetables, tomato sauce, cornstarch, thyme and garlic; spoon into two 1 1/2 cup (375 mL) baking dishes. Top with sweet potato mixture. Bake 35 to 40 min., or until golden and bubbling.


Triple this recipe to make a freezable 6-serving dish: Spoon lentil mixture into 13 x 9-in. (3 L) baking dish; top with sweet potato mixture. Let cool to room temperature. Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before baking in 350°F (190°C) oven, 40 to 45 min, or until golden and bubbling.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/2 of recipe):
8 g
Saturated Fat:
5 g
16 g
15 g
16 mg
25 g
927 mg
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