Sweet Potato and Lentil Casserole

Preheat your oven to 190°C (170°C fan-assisted). Peel and dice the sweet potatoes into approximately 2 cm pieces. Peel and finely chop the onion and garlic. Clean and dice the carrots and celery stalks. Rinse the lentils under cold water.

In a large oven-safe pot or skillet (one that has a lid or can be covered with foil), heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes until softened. Add the garlic, ground cumin, smoked paprika, and dried thyme, and cook for another 1 minute until fragrant.

Stir in the rinsed lentils, diced tomatoes, and vegetable broth. Season with salt and pepper to taste. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the lentils are almost tender but still have a slight bite.

Stir the sweet potato cubes into the lentil mixture. If your pot is not oven-safe, transfer the mixture to a suitable baking dish. Sprinkle the breadcrumbs evenly over the top. Bake in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and the topping is golden brown. Remove from the oven and let it rest for 5 minutes before serving.