I first made this dish with my best friend, Camille, from glutenfreesoyfreevegan.
For the Lentils:
one can cooked lentils, or 1/2 cup dry lentils cooked until tender
1 tsp garlic powder
1 1/2 tsp rosemary
salt and pepper to taste
For the potatoes:
1 baking potato, cut into strips
1 sweet potato, cut into strips
salt and pepper
one spanish onion, cut thin and caramelized
3 cloves garlic, minced (throw them in with the onions at the end)
a generous helping of spinach, lightly steamed
sprouts, I like alfalfa, but any fresh sprout will work
Preheat oven to 375 degrees. In a large bowl. toss the potatoes. olive oil and spices. Put on a baking sheet and bake about an hour flipping every 15 minutes. They should be tender and browned on the outside. If you are using dry lentils, now is the time to start cooking them.
Otherwise, with a half hour left on the potatoes, in a hot skillet, heat the oil and lentils. Toss to coat and allow to brown and swell a bit. Sprinkle with spices and stir to coat.
When all the elements are prepared, layer on your plate. I like to put the lentils down first, the onions, spinach, and sprouts on top, and surround the pile with potatoes.