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Prep Time
5 mins
Total Time
45 mins
Makes
2 servings

Ingredients

1 lb
sweet potatoes (about 1 extra large or 2 small), peeled and cubed
500 g
2 tbsp
milk
30 mL
1 tbsp
butter
15 mL
1/4 tsp
salt
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
cornstarch
10 mL
1 tsp
fresh thyme leaves
5 mL
1 clove
garlic, minced

Method

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.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/2 of recipe):
Calories:
523
Fat:
8 g
Saturated Fat:
5 g
Carbs:
16 g
Fibre:
15 g
Cholesterol:
16 mg
Protein:
25 g
Sodium:
927 mg