Sweet Potato & Curried Red Lentil Pizza – Lentils.org

Sweet Potato & Curried Red Lentil Pizza

  By lentilsorg      

August 11, 2015

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  • Prep: 40 Minutes
  • Cook: 15 Minutes
  • 40 Minutes

    15 Minutes

    55 Minutes

  • Yields: 10


  1. Combine the lentils and water in a small saucepan. Bring to a boil, then cover and simmer over low heat for about 20 minutes, or until tender. Drain, and set aside.
  2. Preheat the oven to 375°F (190°C). Spray a pizza pan with non-stick cooking spray.
  3. Heat oil in a skillet over medium heat. Stir in garlic and onion; cook until soft and slightly browned. Stir in eggplant and sweet potato. Pour about ½ cup of liquid from canned tomatoes. Simmer until juices are absorbed.
  4. Stir in tomatoes, ginger, curry powder, cumin, salt and pepper; simmer until sweet potato begins to soften, about 15 to 20 minutes. (If juices cook off before potatoes are fully cooked, stir in a small amount of water, and cover.)
  5. Place pizza crust on pizza pan. Spread the lentils evenly across the surface of the crust out to the edges. Spread sweet potato mixture evenly on top, and sprinkle with cheese.
  6. Bake in the preheated oven until the edges are browned, about 10 to 13 minutes.


¾ cup (180 mL) dry red lentils

1½ cups water

1 tbsp. olive oil

2 cloves garlic, minced

1 small onion, chopped

½ small eggplant, diced

1 lb sweet potato, cubed

1 can Italian Style diced tomatoes, un-drained

1 tsp. ground ginger

1½ tsp. curry powder

1½ tbsp. ground cumin

Salt and pepper to taste

1 (12 inch) thin prebaked whole wheat pizza crust

¼ cup grated Romano cheese


Nutrition Facts

Serving Size1 slice
Sodium216 mg
Potassium587 mg
Protein8.5 g
Cholesterol4.6 mg
Sugar6 g
Total Fat4.4 g
Saturated Fat1.3 g
Total Carbohydrates30 g
Dietary Fiber7 g