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When I first switched to a plant-based diet, I never thought I would actually convince my kids to eat lentils, and yet now, we can all sit down to this meal without a single complaint.

This is such an easy recipe and it’s great for using up leftover vegetables. Yesterday I put a leek in and courgette in, but I don’t always. I often put mushrooms and aubergine in and sometimes a parsnip. It really depends on what’s in the fridge.

I don’t use any oil or flour in this recipe, so it’s super-healthy and really delicious.

Step By Step Instructions


This is pretty much what I had in my fridge and cupboards yesterday. I didn’t use the mushrooms in the end because I don’t really like to cut up these large mushrooms when there’s so many better things you can do with them I’ve decided I’m going to make stuffed mushrooms with vegan feta with those, so look out for that recipe coming soon!


First, peel and chop the sweet potato and put in a pan of cold water. Bring to the boil and simmer until the potato is soft. You can use white potatoes for this recipe but I like to use sweet potato when I can as it’s more nutritious. Sweet potatoes count towards your five a day and are full of beta-carotene which your body uses to make Vitamin A. They are high in fibre, and so excellent for gut-health.

Put a small amount of mushroom stock in a pan, add chopped onions first, then add the other veg and herbs. This recipe is so flexible you can add any vegetables you like. You could also cook them in a vegetable stock cube or a small amount of oil if you prefer. I like to use mushroom stock because of the lovely umami flavour of mushrooms. I used parsley, sage and rosemary for flavour, but again, use whatever you fancy, or even just a spoonful of mixed herbs works well.

When the vegetables are cooked, transfer them to an ovenproof dish and top with the mashed sweet potato, then cook on 200 degrees for half an hour. Serve with green vegetables.


3 or 4 sweet potatoes
1 mushroom stock cube (can use vegetable stock cube)
1 onion
2 sticks of celery
3 or 4 carrots
1 courgette
1 tin of green lentils
1 tbsp Mushroom Ketchup (optional)
1 tsp dried parsley, sage and rosemary
Salt and papper

1. Peel, chop and boil the sweet potato until soft
2. Meanwhile, chop the vegetables into small pieces
3. Put the mushroom stock cube in a large pan with a small amount of boiling water
4. Cook the onion in the stock, then add all the other veg
5. Add the lentils and more water if needed
6. Add mushroom ketchup, herbs and salt and pepper
7. Simmer until all the veg are cooked, then transfer to an ovenproof dish
8. Mash the sweet potato
9. Put the mashed potato onto of the veg and bake at 200 degrees for 30 minutes
10. Serve with green vegetables