Begin by preheating your oven to 375°F (190°C), setting the stage for a warm, inviting meal. While the oven heats, rinse the lentils thoroughly and place them in a pot with two cups of water. Bring to a boil, then reduce to a simmer, cooking until tender — about 20 minutes. Meanwhile, peel and dice the sweet potatoes into small cubes, recalling the rhythm of Mama Lou’s hands as they expertly peeled and chopped with grace and efficiency. In a skillet, sauté the onions and garlic in a splash of olive oil until translucent and fragrant. Add the diced carrots, allowing them to soften, before stirring in the tomato paste and smoked paprika. Pour in the canned tomatoes, along with a cup of vegetable broth, and let the mixture simmer for 10 minutes, infusing the kitchen with a tantalizing aroma.

Once the lentils are cooked, drain and add them to the skillet, followed by the sweet potatoes and a handful of spinach leaves. Season with salt, pepper, and thyme, stirring to combine all the ingredients. Transfer the mixture into a baking dish, smoothing out the top with a spatula. Place in the oven and bake for about 30 minutes, or until the sweet potatoes are tender and the edges are slightly crisp. As the bake cooks, take a moment to reflect on the love that has gone into creating this dish, much like the love that filled Mama Lou’s kitchen.