How long does lentil, sweet potato, and carrot mash [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can lentil, sweet potato, and carrot mash [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make lentil, sweet potato, and carrot mash [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is lentil, sweet potato, and carrot mash [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does lentil, sweet potato, and carrot mash [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Lentil, Sweet Potato, and Carrot Mash
[Vegan]

RS By: Renee Sexton

Author Bio

Hi, I’m Renee Sexton, and I’m a Nutritionist, Health Coach, Model, Vegan and absolute foodie.... Read More

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Lentil Stew With Sweet Potato and Carrot Mash [Vegan]

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Lentil, Sweet Potato, and Carrot Mash [Vegan]

If you haven't cooked with lentils before, this is a great place to start! This stew is super easy to make, really hearty, and beautiful on top of the bright orange mash. Top the whole thing off with some coconut yogurt and avocado and enjoy this stew while curled up... Read More

Ingredients You Need for Lentil, Sweet Potato, and Carrot Mash [Vegan]

Stew:

2 medium carrots
2 medium sweet potatoes
1/2 teaspoon of Dijon mustard
1/2 cup of almond milk
Salt and pepper
1 cup of brown lentils
2 cups of water
1 white onion
1 tablespoon coconut oil
1 celery stalk
Knob of ginger
2 garlic cloves, crushed
1 red chili
1 can of tomatoes
1/2 eggplant
1/2 cup of water

Garnish:

Thinly sliced lettuce
2 tablespoons of coconut yogurt
Handful of cilantro
1 avocado for the topping

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How to Prepare Lentil, Sweet Potato, and Carrot Mash [Vegan]

Peel the sweet potatoes and carrots and cut into 1-inch chunks.
Place the sweet potatoes and carrots into a saucepan and cover with water. Bring to the boil and then let it simmer for 15 minutes.
While the vegetables are cooking, bring out another pot and add the lentils and 2 cups of cold water. Bring to the boil and then simmer for 25-30 minutes or until the lentils are soft and cooked.
On a chopping board thinly slice the onions, chilli and ginger. Place in a saucepan with a little coconut oil and let the onions soften and brown slightly.
To the pot, add the garlic, tin of tomatoes, diced eggplant, and celery stalk. Mix everything together and let it simmer for 10 minutes.
Once the vegetables are cooked, drain them and then place them in a bowl with salt and pepper, mustard, and almond milk. Mash and then put aside.
Once the lentils are cooked, transfer them to the pot with the tomatoes, eggplant, etc. and mix together. Do a taste test and adjust the seasoning to your liking.
To serve, dollop some mash in a bowl, top with the lentil and vegetable stew and then garnish with avocado, coconut yogurt, cilantro, and lettuce.