November's Box Of The Month - Lentils & Sweet Potato Spicy Shepherd's Pie

November is probably the best time of the year - the fall is in full swing and everyone is excited about the approaching festivities. But above all, November is the month of Thanksgiving; of showing gratitude to the people we love and who love us; of thanking them for always being there for us.

So for this truly special time, we present to you a hearty meal to celebrate the Thanksgiving month of November - Lentils & Sweet Potato Spicy Shepherd's Pie. This spicy pie is easy to make, and is a filling meal that will not only fill up your stomach but your heart as well.

Get started on a happy note for all the happiness the coming season has in store for you and your loved ones, order our November's Box of the Month that comes with the ingredients needed to make this easy yet delicious meal. And to thank you for staying with us through our journey, here's a little something from us - a 50 percent discount on the Box. Great, isn't it!?

Now, let's get started with the recipe (serve up to 10 people).

What you need

• 2 cups Pride of India Brown Crimson Lentils,
• 4 sweet potatoes,
• 1 onion, diced,
• 1 carrot, diced,
• 4 cups vegetable stock,
• 1 teaspoon Pride of India Himalayan Pink Salt,
• 2 teaspoons Pride of India Garlic Ground,
• 1/2 teaspoon Pride of India Red Chili Ground,
• 3 tablespoons oil of your choice.

How to make it

• Wash, peel, and roughly chop sweet potatoes, and place them in a pot filled with water.
• Bring them to a boil on high heat. Reduce the flame and cook for about 20 minutes.
• Once cooked, drain the excess water and transfer them to a mixing bowl. Mash them until smooth.
• Add 2 tablespoons of oil and season with 1/2 teaspoon of our Himalayan Pink Salt. Cover and set aside.
• Take another pot and heat over medium flame. Once hot, add the remaining 1 tablespoon oil and sauté the onions (about 5 minutes).
• Add the remaining 1/2 teaspoon of our Pink Salt, Garlic Ground, and Red Chili Ground, along with the Lentils and vegetable broth, and stir.
• Bring to a low boil, and reduce the heat to low. Cook until the lentils are tender (about 25 minutes).
• When the lentils are almost done, add the carrots. Let them cook for a while to combine the flavors together.
• Drain off any extra vegetable stock.
• Preheat the oven to 425°F, and lightly grease a 9-inch by 13-inch baking dish.
• Transfer the lentil mixture to the baking dish and cover it up with mashed sweet potatoes. Season with extra Pink Salt, if needed.
• Bake it until the potatoes turn light brown on top (about 20 minutes).

Let the pie cool before serving it. Enjoy this heartwarming meal with your loved ones; thank us later!

Protip:

You can even store this meal in the refrigerator for up to 5 days or in the freezer for up to 1 month. Cover it up while storing.