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Casserole Layered Sweet Potato, Lentil, and Spinach Pie

Name: Casserole Layered Sweet Potato, Lentil, and Spinach Pie
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Vegetarian Comfort
Ingredients: 2 large sweet potatoes (about 2 pounds), peeled and chopped; 1 cup dried brown or green lentils, rinsed; 3 cups fresh spinach, washed and chopped; 1 medium onion, diced; 2 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1/4 teaspoon ground black pepper; 1 teaspoon dried thyme; 1/2 teaspoon salt, adjust to taste; 2 cups vegetable broth; 2 tablespoons nutritional yeast (optional, for a cheesy flavor); 1 tablespoon lemon juice; Fresh parsley or chives for garnish (optional)

By PanPotPlates Editorial TeamPublished May 10, 2026

Vegetarian Comfort 60 mins casserolesglutenfreedairyfreebudget-friendlymealprepcomfortfood

Casserole Layered Sweet Potato, Lentil, and Spinach Pie is a practical PanPotPlates recipe built for dependable weeknight cooking.

Prep 15 min

Cook 45 min

Total 60 min

Servings 6

Difficulty easy

Cuisine Vegetarian Comfort

Ingredients

Servings 6

2 large sweet potatoes (about 2 pounds), peeled and chopped
1 cup dried brown or green lentils, rinsed
3 cups fresh spinach, washed and chopped
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 teaspoon dried thyme
1/2 teaspoon salt, adjust to taste
2 cups vegetable broth
2 tablespoons nutritional yeast (optional, for a cheesy flavor)
1 tablespoon lemon juice
Fresh parsley or chives for garnish (optional)

Ingredients for Casserole Layered Sweet Potato, Lentil, and Spinach Pie

Instructions

Preheat oven to 375°F (190°C).
Place the chopped sweet potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain and mash with lemon juice and nutritional yeast if using. Set aside.
While sweet potatoes cook, heat olive oil in a medium skillet over medium heat. Add diced onion and sauté until softened, about 5 minutes.
Add minced garlic, smoked paprika, cumin, thyme, salt, and pepper. Cook for 1 more minute until fragrant.
Add rinsed lentils and vegetable broth to the skillet. Bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes or until lentils are tender and liquid is mostly absorbed.
Stir chopped spinach into the cooked lentils and cook just until wilted, about 2 minutes. Adjust seasoning as needed.
In a 9x9-inch casserole dish, spread the lentil-spinach mixture evenly on the bottom.
Layer the mashed sweet potatoes evenly over the lentils.
Bake uncovered for 20-25 minutes until the top is lightly golden and heated through.
Remove from oven and let rest for 5 minutes before serving.
Garnish with fresh parsley or chives if desired. Serve warm.