Ingredients

• 1 tablespoon coconut oil
• 1 red onion , chopped
• 1 white onion , chopped
• 1 tablespoon ground cinnamon
• 1 tablespoon grated fresh ginger root
• 2 cloves garlic , chopped
• 2 teaspoons cumin , divided
• 3 cups cooked lentils
• 1 , 14 ounce
• 1.5 cups vegetable stock
• 1 tablespoon maple syrup
• 2.5 sweets potatoes , peeled and chopped, or to taste
• 0.33 cups coconut milk
• 1 tablespoon nutritional yeast , Optional

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat coconut oil in a saucepan over medium-high heat. Add red onion, white onion, cinnamon, ginger, garlic, and 1 teaspoon cumin. Cook, stirring gently, until soft and tender, about 5 minutes. Add lentils, tomatoes, stock, and maple syrup. Bring to a boil; simmer filling until flavors are blended, 20 to 30 minutes.
3. 3 Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until softened, about 20 minutes. Drain water; add coconut milk and remaining 1 teaspoon cumin to the sweet potatoes. Mash until smooth.
4. 4 Pour filling into a large baking dish; add the sweet potato mash on top and a sprinkle of nutritional yeast.
5. 5 Bake in the preheated oven until top is browned, about 20 minutes.

Nutrition per serving