Lentil Bolognese Over Twice-Roasted Sweet Potatoes

BOLOGNESE

• 2 stalks celery, diced
• 3 carrots, peeled and diced
• 2 Japanese sweet potatoes (or any kind of sweet potato)
• 1 large brown onion, peeled and diced
• 1 Tbsp. dried oregano or a few sprigs of fresh thyme
• ½ Tbsp. smoked paprika
• 1 pinch of chilli flakes
• 4 cloves of garlic crushed
• 1 small can tomato paste
• A splash of apple cider or red wine vinegar to deglaze the pan
• ½ cup split red lentils
• 2 cups whole tomatoes in their juices
• 1 ½ cups vegetable broth
• ⅓ cup finely chopped walnuts
• 1 bay leaf
• ⅓ cup chopped basil leaves

TOPPING

• ¼ cup toasted walnuts, finely chopped
• 1 Tbsp. nutritional yeast
• ⅓ cup torn basil leaves
• Chilli flakes, to taste
• Salt, pepper
• Drizzle of olive oil, squeeze of lemon

1. In a large pot over low heat, sauté the celery, carrots, and garlic with the smoked paprika, chilli flakes, and thyme or oregano, until the onion is translucent.
2. Add the crushed garlic and sauté for another minute.
3. Add the tomato paste and cook for 3 minutes, before adding a splash of vinegar to deglaze the pan.
4. With your hands, crush the whole tomatoes. Add to the pan along with their juices, the lentils, broth, hemp seeds and the bay leaf. Season with salt and pepper, and simmer for 40 minutes. Stir through the basil leaves and taste for seasoning.
5. While the lentils are cooking, roast the sweet potatoes whole for about 30 minutes at 375 or until cooked through. Then slice in half, drizzle in olive oil, season with salt and pepper and return to the oven for another 10 minutes to crisp.
6. Make the herby topping by combining all ingredients in a bowl with enough olive oil to lightly coat, and a squeeze of lemon. Season to taste.
7. Serve the lentil bolognese over the sweet potatoes with the herbs scattered over, with a fresh green salad and some lemon wedges on the side.