Skinny Leek and Sweet Potato Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Olive Oil, 2 tbsp 1/2 Onions, raw, thinly sliced Leeks, 3 leeks, white and light green parts only, cleaned, outer layer removed, cut in half lengthwise and sliced into 1/4" pieces Sweet potato, 2, peeled and sliced 1/8" thick Vegetable stock, 1/3 cup *1/2 cup cooked Puy lentils (green or brown lentils if not available, do not use red lentils) Parmesan Cheese, grated, 4 tbsp
Heat half the olive oil in a large saute pan and use the other half to grease a casserole dish. Preheat the oven to 400.
Saute leeks and onion until soft. Add in herbs and spices of your choice (I used dry thyme and rosemary).
Place 1/3 of the sweet potato slices in the bottom of the casserole dish. Top with half the leek mixture. Add another 1/3 of the sweet potatoes and top with remaining leeks. Finish with remaining sweet potatoes, then sprinkle cooked lentils over the top. Drizzle vegetable stock evenly over the top. Finally, top with a sprinkle of grated Parmesan.
Cover and bake for forty minutes. Serve warm.
Serving Size: Serves four.
Saute leeks and onion until soft. Add in herbs and spices of your choice (I used dry thyme and rosemary).
Place 1/3 of the sweet potato slices in the bottom of the casserole dish. Top with half the leek mixture. Add another 1/3 of the sweet potatoes and top with remaining leeks. Finish with remaining sweet potatoes, then sprinkle cooked lentils over the top. Drizzle vegetable stock evenly over the top. Finally, top with a sprinkle of grated Parmesan.
Cover and bake for forty minutes. Serve warm.
Serving Size: Serves four.
Nutritional Info Amount Per Serving
- Calories: 226.9
- Total Fat: 8.8 g
- Cholesterol: 4.0 mg
- Sodium: 156.6 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 5.4 g
- Protein: 6.7 g
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