serves: 18X12-inch (20X30 cm), or similar size, baking dish
Ingredients:
for the sweet potatoes puree -
3medium size sweet potatoes - about 2.2 pounds/ 1 kg, well washed
2tablespoonsolive oil
¼cupparsley, finely chopped
½teaspoonsalt
¼teaspoonfreshly ground black pepper
for baking the sweet potatoes -
1 pound/ ½ kg coarse salt
olive oil for brushing the sweet potatoes
for the lentil layer -
1cupgreen lentils, washed well and drained. although not mandatory - I prefer soaking the lentils for at least 2 hours
1medium onion, finely chopped
2sprigs of celery (1 cup), chopped
1small sweet potato (1 cup), pilled and grated finely
3½-oz / 100 gr peeled and roasted chestnuts, coarsely chopped
14-oz / 400 gr crushed tomatoes ot tomato puree
3clovesgarlic, chopped
3tablespoonsolive oil
2-3 springs of fresh oregano, chopped, or 1 tablespoon dry oregano
1sprig rosemary (1 tablespoon), chopped
1tablespoonsweet paprika
½teaspoonsalt
½teaspoonfreshly ground black pepper
1cupwater
Instructions:
starting with baking the potatoes - preheat the oven to 400°F/200°C. Prepare a baking pan lined with baking paper or silicone mat and sprinkle a thick layer of coarse salt on it, which will serve as a base for the sweet potatoes. Brush the sweet potatoes with some olive oil and prick them all over using a fork. Place them on the coarse salt bed, and bake for about an hour, until the sweet potatoes are very soft. Allow to cool.
While the sweet potatoes are baking, start preparing the lentils' layer. In a wide, deep pan, heat olive oil. Add chopped onions and celery and sauté for 3-4 minutes, stirring occasionally. Add finely grated sweet potatoes and chopped garlic and continue to cook for another 2 minutes. Add the rest of the ingredients - coarsely chopped chestnuts, crushed tomatoes (or tomato puree), oregano, rosemary, sweet paprika, salt, black pepper and one cup of water. Mix well, cover and bring to a boil. After boiling, lower to medium-low heat and cook for 25-30 minutes, until all the liquid evaporates and the lentils are soft. Leave covered for a few more minutes.
Preheat the oven to 350°F/180°C, lightly grease a 8X12-inch (20X30 cm, or similar size) baking dish with a little olive oil.
Prepare the sweet potato puree - remove the peel from the sweet potatoes, it should peels off quite easily. Transfer the sweet potatoes to a bowl and mash the sweet potatoes with a fork or a potato masher. Add to the mixture 2 tablespoons of olive oil, finely chopped parsley, salt and pepper and mix well.
Assembling the dish: place the lentil stew on the bottom of the baking pan and flatten it using a fork or a spoon. Place the sweet potato puree on top of the lentils' layer and flatten it evenly. If desired, you can move a fork over the top layer and create a nice shape. Bake uncovered for an hour. If you want a nice brown crust of the top layer, carefully take the dish out of the oven after 50 minutes of baking, drizzle over some olive oil and return to the oven for the last 10 minutes of cooking. Enjoy!