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Lentil & Mushroom Sweet Potato Poutine

Lentils add hearty texture and soak up the flavours from the gravy, and pair beautifully with the sweetness of from the roasted potatoes.
Course Appetizer, Dinner & Main Course, Side Dish, Snack
Key Ingredient Lentils
Dietary Need Vegetarian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 361

Ingredients

Roasted Potatoes

  • 4 (about 2.2 lbs/1 kg) orange or white flesh sweet potatoes
  • 2 Tbsp (30 mL) canola oil
  • 1/2 tsp (2 mL) garlic powder
  • salt & fresh ground black pepper, to taste

Gravy

  • 2 Tbsp (30 mL) canola oil
  • 1 medium shallot, minced
  • 1 clove garlic, minced
  • 2 1/2 cups (625 mL) thinly sliced mushrooms
  • 1 Tbsp + 2 tsp (25 mL) all-purpose flour
  • 2 cups (500 mL) vegetable or chicken stock
  • 3/4 cup (175 mL) cooked or canned green lentils, drained & rinsed (see notes)

Toppings

  • 1 cup (250 mL) mozzarella cheese curds
  • 1 Tbsp (15 mL) chopped fresh chives

Instructions

  • Preheat oven to 425°F (220°C).
  • Scrub sweet potatoes clean and pat dry with paper towel. Cut each potato in half and slice lengthwise into 3/4-inch (2 cm) wedges and transfer to a large bowl.
  • Add oil to cut potatoes and toss evenly with garlic and season as desired with salt and black pepper.
  • Transfer to a parchment-lined baking tray, spreading out in a single layer. Bake for approximately 35 minutes, turning over at the halfway point, or until golden and crispy.
  • For the gravy: while potatoes are baking, heat a medium saucepan on medium heat and add oil. Add shallot and garlic and saute until soft. Stir in mushrooms and continue to cook until mushrooms are golden, about 5-10 minutes.
  • Add flour and continue to cook while stirring continuously until lightly golden, about 3 minutes.
  • Slowly pour in stock while stirring. Cook on medium heat uncovered for 8-10 minutes.
  • Stir cooked lentils into the gravy and continue to cook for another 5 minutes. Season to taste with salt and fresh ground black pepper.
  • Arrange the roasted sweet potatoes on a large platter, scattering the cheese curds evenly and topping with the hot lentil gravy. Garnish with fresh chives and enjoy immediately!

Notes

  • For a more indulgent option, the sweet potato wedges can be deep fried as a quick alternative.
  • Regular potato fries can be substituted for the sweet potatoes.
  • To cook a batch of dry lentils, check out our website for more info!

Nutrition

Serving Size: 0.166666666667of recipe | Calories: 361 | Total Fat: 14g | Saturated Fat: 3g | Carbohydrate: 45g | Fibre: 6.5g | Sugars: 10g | Protein: 14g | Cholesterol: 18mg | Sodium: 385mg | Potassium: 874mg | Iron: 2mg