Lentil and sweet potato pie with rosemary

Ingredients

For 1 serving

• Cooked lentils150 g
• Sweet potatoes180 g
• Onion30 g
• Rosemary2 g
• Sesame seeds8 g
• Extra virgin olive oil1 tablespoon
• Paprika1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: sesame,

In season: October – February

Method

1. Peel the sweet potato and cut it into chunks of about 3 cm. Put it in a pan of cold salted water, bring to the boil and cook for 15 minutes, until it crushes easily with a fork. Meanwhile heat the oven to 200 °C, conventional.
2. Drain the sweet potato and mash it with a potato masher or fork together with a pinch of salt and half the oil, until smooth.
3. While the potato cooks, chop the onion and the rosemary needles. Heat the remaining oil in a pan over medium heat and fry the onion for 3–4 minutes, until translucent; add the drained cooked lentils, paprika and rosemary and let them take on the flavours for 2 minutes. Season with salt and pepper.
4. Spread the lentils over the bottom of a small baking dish and cover them with the sweet potato mash, smoothing it with the back of a spoon.
5. Sprinkle with the sesame seeds and bake at 200 °C for 25 minutes, until the top is golden and the sesame toasted. Let it rest for 5 minutes before serving.