Ingredients
3 sweet potatoes roasted and slightly cooled
2 tablespoons butter
1/4 cup milk
1/2 teaspoon salt
1 tablespoon olive oil
1 small onion diced
2 carrots diced
1 clove garlic minced
1 cup cooked lentils
1 teaspoon worcestershire sauce
1 cup vegetable broth
1 1/2 cups spinach
2 teaspoons fresh thyme chopped, plus more for garnish
1 bay leaf
Salt and pepper to taste
Instructions
Preheat oven to 375 degrees. Separate flesh of sweet potatoes from skins and place in a medium sized bowl. Discard skins. Mash together sweet potato with butter, milk and salt (I used an immersion blender to ensure smoothness). Set aside.
Heat olive oil in a pot over medium heat. Add onions and carrots and cook until onions are translucent, about 5-7 minutes. Add garlic and cook for another minute.
Add lentils, broth and worcestershire sauce to pot and bring to a simmer. Add spinach, thyme, bay leaf, salt and pepper and simmer until broth is absorbed. Discard bay leaf.
Transfer lentil mixture to 4 individual ramekins or a 1 quart baking dish and spread an even layer of sweet potato mixture on top. Bake for 20-25 minutes. Garnish with fresh thyme leaves if desired.