1Heat olive oil in a large oven-safe pot or Dutch oven over medium heat. Sauté onion, carrots, and celery until softened, about 8-10 minutes.

2Add minced garlic, grated ginger, cumin, turmeric, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.

3Stir in rinsed lentils, crushed tomatoes, vegetable broth, and tomato paste. Bring to a simmer, then reduce heat, cover, and cook for 25-30 minutes, or until lentils are tender. Season with salt and pepper.

4While lentils cook, steam or boil the sweet potato and parsnip cubes until very tender. Drain well.

5Mash the cooked sweet potato and parsnip with plant-based milk until smooth. Season generously with salt and pepper.

6Preheat oven to 190°C (375°F).

7If not using a Dutch oven, transfer the lentil mixture to a 9x13 inch ovenproof baking dish.

8Spoon the sweet potato and parsnip mash evenly over the lentil base, spreading it to the edges.

9Bake for 20-25 minutes, or until the topping is lightly golden and heated through.

10Garnish generously with fresh cilantro before serving.