One-Pot Lentil and Sweet Potato Casserole

INGREDIENTS

• 2 tablespoons olive oil
• 1 medium yellow onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 2 4-ounce cans mushroom pieces and stems
• 2 15-ounce cans lentils, drained and rinsed
• 1 15-ounce can spinach, drained and rinsed
• 1 tablespoon fresh thyme, chopped
• 2 tablespoons soy sauce
• ½ cup canned vegetable broth
• Kosher salt and Freshly ground black pepper
• 2 15-ounce cans sweet potatoes in extra light syrup, drained
• 1 15-ounce can sliced carrots, drained and rinsed
• ½ cup Greek yogurt
• ½ cup parsley, finely chopped

PREPARATION

Heat oven to 400℉. In a cast iron or other large skillet, heat oil over medium high. Add onion and cook until softened, about 6 minutes. Add garlic and cook until fragrant, about 2 minutes. Add mushrooms and cook until golden brown, about 8 minutes. Stir in lentils, spinach, thyme, soy sauce and broth. Season with salt. Bring to a simmer.

In a medium bowl, mash together the sweet potatoes and carrots until smooth. Fold in yogurt and season with salt and pepper. Spoon over the lentil mixture in the skillet, covering it completely.

Bake until bubbling, about 20 minutes. Set oven to broil and broil until top is golden brown, 5 to 10 minutes. Serve topped with parsley.