By Kiwi Kathy on October 30, 2008
Photo by Lalaloula
Photo by Lalaloula
"Published in the New Zealand Woman's Weekly, 16 January 1991. A delicious vegetarian flan that appeals to meat eaters and vegetarians alike. This has become a firm family favourite and one the the few recipes that I regularly make."
Serving Size: 1 (146 g)
Servings Per Recipe: 4
"WOW, what a great pie this makes! My sis and me made this together as a special lunch and devoured it all. So good! The lentils go great with the sweet potato and make for a chunky, hearty addition. The seasoning was lovely in this. My only problem was that the filling was way too much for the small amount of crust this made, next time Ill simply double the crust.
I made a couple of changes due to what I had/did not have on hand:
I reduced the butter in the crust by more than half and subbed in margarine for it, I left out the soy sauce and tomato paste and used a light cheese on top. It still came out decadent and wonderful. Ill definitely make this again.
THANK YOU SO MUCH for sharing this with us, Kathy!
Made and reviewed for the January 2011 Aussie/NZ Recipe Swap."
"This is wonderful and good for you too; in fact, it's my newest "go to" recipe. I do use a pre-made crust to save time. I love the taste of the sweet potatoes and lentils together."
"Loved it! This was so easy to make, very no fuss and tastes great and looks impressive. The only change I would make next time would be to use a bigger kumara - my mash was quite thick so I added a little butter and water to make it easier to spread but it only just covered the surface, and it tasted so god I wished I had more! I did find it was easier to cut after letting it stand 10 minutes or so. Served with some salad and a herbed tomato sauce, it made a nice lighter style dinner. Thanks for a keeper!"