Spiced Lentil And Sweet Potato Pie

A tasty and filling, vegetarian-friendly supper. Lentils are high in fibre that supports digestion, folate to help your immune system and heart-healthy polyphenols. They are also packed with minerals. The idea of low fat made butter the villain, but it is a rich source of vitamins, minerals and immune-boosting fatty acids. Grass-fed butter contains high levels of conjugated linoleic acid (CLA), a compound that helps the body build muscle instead of storing fat.

Serves: 3
20 minutes
Cook: 30 minutes


  • 500g sweet potatoes
  • 1 red pepper
  • 1 onion
  • 400g tin green puy lentils*
  • 2 garlic cloves
  • 400g tinned cherry tomatoes
  • 200g spinach
  • 2tbsp butter (optional)
  • 1tsp harissa paste
  • 2 tsp ras el hanout
  • 3 tbsp pine nuts
  • 2-3 tbsp full fat natural yoghurt (optional)

*this meal is not allowed in weeks 1 and 2 of the Refresh programme


  1. Preheat oven to 170˙C. Fill a kettle to boil. Peel and chop the sweet potatoes and place in a large pan. Add boiling water and simmer for 15-20 mins until tender.
  2. Peel and finely chop the onion. Halve the pepper, remove the seeds and finely chop. Put an oven-proof frying pan (or transfer to a casserole dish later) on a medium heat with 2 tsp olive oil. Add the vegetables. Season well and stir, cooking for 6-8 mins until soft.
  3. Crush the garlic cloves into the pan and add the spices (reduce the amount of harissa if you don’t want it too spicy). Stir well for a minute to allow the harissa to release its aromas. Drain the can of lentils and add to the pan. 
  4. Add the cherry tomatoes and 200ml water (half a can) and stir well. Place a lid over the pan and bring to the boil then reduce the heat and simmer for 10 mins.
  5. Rinse the spinach and remove any dry stalks. Roughly chop and add to the pan  2 minutes before the end of the cooking time, stirring it in until it wilts.
  6. Drain and mash the sweet potatoes with butter.
  7. If you need to, move your lentils into an ovenproof casserole. Place the mash on top of the lentil mix (as you would a shepherd’s pie).
  8. Scatter the pine nuts on top. Bake in the oven for 20 minutes.
  9. Serve with the yoghurt on the side.

If you are using dried lentils, rinse 160g dry lentils with cold water, place in a pan of boiling water, cover and simmer for 25 mins before adding to the recipe in step 3.

Extra portion left? Freeze it as a ready meal.

Nutrition (per serving):

  • 462 kCal
  • 8g total fat
  • 1g saturated fat
  • 60g net carbs
  • 18g protein
  • 20g fibre

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