Sweet Potato Lentil Casserole

It’s almost the New Year! Some of my resolutions include…

  • Washing my face regularly (okay, I know that’s lame, but I have a ton of nice facial products I always forget to use)
  • Getting serious about saving up money for our down payment on a house
  • Posting to Sweet Little Kitchen at least 3 times a week from now through the end of May (and then reevaluating)

Like the Roasted Broccoli with Aromatic Brown Rice I posted earlier this week, this is another great vegan dish brimming with vegetables – something especially great after lots of holiday treats. I like to serve it over a long-grain white rice and garnish it with almond slivers. On busy nights, you can mix everything up ahead of time, stick the casserole dish in the fridge, and pop it in the oven when you’re ready for dinner.

Sweet Potato Lentil Casserole Sweet Potato Lentil Casserole Sweet Potato Lentil Casserole Sweet Potato Lentil Casserole

Sweet Potato Lentil Casserole
Prep time
Cook time
Total time
Sweet Potato Lentil Casserole is a sweet and spicy vegetarian dish.
Serves: Serves 4
  • • 1½ cups cooked lentils
  • • 2 cups diced sweet potato (approx. 2 medium sweet potatoes)
  • • 1 red pepper, diced
  • • 1 cup fresh green beans, sliced
  • • ½ cup raisins
  • • 1 cup vegetable broth
  • • 2 tablespoons sesame oil
  • • 1 teaspoon ground ginger
  • • 2 garlic cloves, minced
  • • 1 teaspoon curry powder
  1. Cook lentils for a yield of 1½ cups.
  2. Preheat the oven to 400º.
  3. Mix the lentils, sweet potato, red pepper, green beans and raisins in a large bowl.
  4. Mix the remaining ingredients in a small bowl and pour evenly over the vegetable mixture.
  5. Transfer the mixture to a casserole dish.
  6. Bake for 30 minutes, or until the vegetables are soft.

Adapted from Real Food, Real Deals


  1. Erica says

    I’m going to try this for a New Year’s Day potluck today. Thanks! I found it this morning on OhMyVeggies.com. Happy New Year!

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