Vegetarian sweet potato red lentil pizza recipe
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- Root vegetables
- Sweet potato
This unusual yet tasty sweet and savoury pizza is made with a curried red lentil sauce and then topped with a delicious mix of sweet potato, aubergine, tomatoes, garlic, onions and spices.
28 people made this
- 150g (5 oz) red lentils
- 350ml (12 fl oz) water
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1/2 small aubergine, diced
- 2 sweet potatoes, cubed
- 1 (400g) tin chopped tomatoes
- 1 teaspoon ground ginger
- 1 1/2 teaspoons curry powder
- 1 tablespoon ground cumin
- salt and freshly ground black pepper to taste
- 1 pizza base
- 2 tablespoons grated Pecorino cheese
MethodPrep:30min ›Cook:40min ›Ready in:1hr10min
- Combine the lentils and water in a small saucepan. Bring to the boil, then cover and simmer over low heat for about 20 minutes, or until tender. Drain, and set aside.
- Preheat the oven to 190 C /Gas mark 5.
- Heat oil in a frying pan over medium heat. Stir in garlic and onions; cook until soft and slightly browned. Stir in aubergine and sweet potato. Pour in liquid from tinned tomatoes. Simmer until juices are absorbed.
- 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.)
- Place pizza base on baking tray. Spread the lentils evenly across the surface out to the edges. Spread sweet potato mixture evenly on top, and sprinkle with cheese.
- Bake in a preheated oven until the edges are browned, about 10 to 12 minutes.
Reviews & ratingsAverage global rating:(26)
Reviews in English (23)
very unusual which appealed to me. very tasy but I chickened out if using aubergine as feared the remainder of it would sit-31 May 2012
by Lindsey Beth Aldridge Chinni
This made a delicious meal! However, I had issues with the recipe. First, it took the lentils 1 1/2 hours to cook. Second, the description says "red lentil sauce;" instead it's just a layer of lentils. Also, it made way too much for one pizza crust. Ate with knife and fork and it was very messy. I would make this again, but the recipe is a bit misleading.-11 Aug 2006
I was looking up different ways to use up my lentils without resorting to soup again. This pizza is actually pretty tasty AFTER changing the recipe a bit. Lentils take twice as long to cook. I mixed the lentils with the other stuff cause the layer seemed pointless. Also I HIGHLY RECOMMEND getting TWO pizza crusts... way too much stuff for one.-08 Jul 2007
Smoky Lentil and Sweet Potato Tacos. Vegan Recipe
I love lentils in and on anything , and tacos are a perfect way to eat more! Lentils are so good for you since they are packed with tons of plant protein and some much fiber! Change up the beans from your regular taco night with these smoky lentils. Easier on the tummy, quicker to prep. Top with fresh salsa (I like pico de gallo), avocado, jalapeno, and cilantro!
Serve the lentils as a Stew, on a salad, top a pizza or make a sloppy sandwich. Use seasonal squash or other veggies instead of sweet potato.
Vegetarian sweet potato red lentil pizza recipe - Recipes
1 1/2 cups peeled and cubed sweet potato
2 teaspoons ghee or butter
1 teaspoon brown mustard seeds
1 large fresh red chile, chopped (add to taste)
1 tablespoon chopped fresh ginger
1/2 cup fresh whole-wheat bread crumbs
1/2 cup minced fresh cilantro
1/2 cup shelled, toasted and chopped pistachios (see note)
2 9-inch refrigerated pie crust sheets
2 teaspoons black mustard seeds
2 tablespoons chopped fresh ginger
1/2 cup dried apricot halves, chopped
2 tablespoons firmly packed brown sugar
In a medium saucepan set over high heat, combine the sweet potato and red lentils with the water. Bring to a boil and reduce to a simmer. Cover and cook for 25 to 30 minutes, checking occasionally and adding a little more water if they're sticking, but not too much. Meanwhile, prepare chutney as directed below. When the lentils are falling-apart tender, remove the pan from the heat.
In a large sauté pan over high heat, heat the ghee or butter and cook the mustard and cumin seeds until they start to pop. Reduce heat to medium and add the chile and ginger and cook for 1 minute, then add the turmeric and garam masala and stir. Add the lentil mixture and the bread crumbs. The mixture should be very thick -- if not, cook, stirring, until a scoop of the filling holds its shape. Stir in the salt, lemon juice, cilantro and pistachios and let cool.
Preheat the oven to 375 degrees and coat a baking sheet with vegetable spray. Cut out 12 (4-inch) rounds from each sheet of dough. Place about 1 1/2 tablespoons of the filling in each round. Brush the edge with water, fold the dough over to enclose the filling and press the edges with a fork to seal. Place the samosas on the prepared baking sheet and bake until golden brown on the bottoms and edges, about 20 to 25 minutes.
To make chutney: In a small saucepan over medium heat, dry-toast the fennel and mustard seeds until fragrant. Add the lemon and orange juices (careful, they may spatter) and the ginger, cayenne, apricots, brown sugar, tomato purée and salt. Simmer over low heat until thick, then purée in a food processor or blender. Scrape into a small bowl and let cool to room temperature. Serve alongside the samosas.
Note: To toast nuts, spread on baking sheet and bake in 350-degree oven for 5 to 8 minutes or until they start to brown.
Lentil Shepherd’s Pie with Sweet Potato Mash
It&rsquos not just any sweet potato mash, it&rsquos cheesy sweet potato mash which is the perfect topping for the flavourful lentil and mushroom filling.
This isn&rsquot your traditional shepherd&rsquos pie, I&rsquove swapped lentils for meat, sweet potato mash for regular mash and a tomato based sauce instead of gravy sauce.
I grew up eating vegetarian shepherds pie, my mum would switch the meat for lentils, beans or soya mince.
It&rsquos a meal I&rsquoll always associate with cosy, comforting family times. So I guess this is my adaption on my mums more traditional veggie shepherds pie!
The filling is made up of red lentils and mushrooms, they are a great texture combination. If you don&rsquot like mushrooms you can swap this for any veggie you like such as courgette, pepper, aubergine!
The flavour in the filling comes from a combination of spices and ingredients. We&rsquove got cumin, smoked paprika, vegetable stock, chopped tomatoes, soy sauce, marmite and herbs.
This recipe serves six, you can either serve it in a large dish or individual ramekins (like the photo below), which would work nicely for a dinner party!
The cooking time remains the same. If you want to crisp up the mash, turn to grill for a few minutes at the end!
For the mash, I used a vegan cheddar style cheese, a mozzarella style would work nicely too. A vegan cream cheese would also be delicious but you&rsquoll want to use less milk if you do this.
This sweet potato mash is melt in your mouth delicious. It&rsquos buttery, cheesy, smooth highly addictive.
I had to stop myself eating spoonfuls of it before putting it in the oven!
One of my favourite things about meals like this is when the sauce bubbles up on the sides and goes crispy. So make sure you scrape those bits and eat them, or save them for me!
Because this shepherds pie is quite juicy I don&rsquot serve it with a gravy, personally I don&rsquot think it needs it. But if you want gravy go ahead and make a quick instant one on the side!
I like to serve this with a side of sautéed green veg or leafy salad but it&rsquos also great on its own!
If you make the full quantity you&rsquoll have lunch or dinner ready for the next couple of days!
For more lentil recipes you may enjoy these:
As always if you make this lentil shepherds pie with sweet potato mash be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
Don&rsquot forget to follow along on Facebook, Pinterest and Instagram &ndash I&rsquod love to see you all there!
NEVER MISS A RECIPE! GET MORE VEGAN RECIPES SENT STRAIGHT TO YOUR INBOX &ndash SUBSCRIBE HERE 🙂
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Delicious veggie nuggets packed with red lentils. These bite sized nuggets make brilliant finger food for kids and toddlers!
This is a quick and easy slow-cooker lentil sloppy joes recipe with the lentils replacing some of the meat and with the addition of celery and carrots! Perfect for a busy day.
A quick, easy and healthy meat free family recipe, all cooked in one pot and ready in just 15 minutes.
This one-pot dish is naturally free from wheat, gluten, egg, nuts and soya. It can also be dairy-free by replacing the butter with vegetable oil. Just check all ingredients beforehand.
If you are trying to cut down on the amount of meat your family eats, this Red Lentil Bolognese makes the perfect vegetarian meal.
An easy one pot vegetarian pasta dinner that the whole family will love! The protein packed cheesy tomato lentil sauce is thick, creamy and comforting. There is minimal chopping, everything cooks in one pan, and it’s on the table in 20 minutes.
A delicious and hearty lentil and roasted cauliflower pasta sauce, that’s packed full of flavour and protein. Alternatively can be used as a pizza sauce. Freezes perfectly.
At this time of year you can’t beat a delicious warming Sausage Casserole, and it’s even better when cooked for hours in the slow cooker.
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As it feels like we are slowly edging towards summer&hellip
Delicious Lentil Veggie Nuggets. A healthier alternative to chicken nuggets,&hellip
BBQ Sweet Potato Pizza with homemade BBQ Seasoning
BBQ Sweet Potato Pizza. Easy Summer Pizza with Sweet Potato, Corn, Jalapeno tossed in homemade BBQ Seasoning and dressed in Barbecue sauce. Grill or bake or make into a quesadilla. Vegan Nut-free Recipe. Soy-free Gluten-free option
Sometimes you just need a simple veggie pizza with good drizzle of bbq sauce. My summer meals have been vegetable heavy with less beans. They just seem to feel better on the tummy. So this Pizza is just veggies.
The pizza uses my 20 Minute Pizza Crust and barbecue sauce tossed with some cooked sweet potato, corn, peppers, onions and jalapeno. The veggies are then sprinkled with my from scratch Barbecue seasoning(which needs to be used in many other ways!). Many of the ingredients have a sweetish profile. I was wondering about that when I made this the first time but surprisingly that is what I wanted to eat. It also helped curb the sweet craving post lunch. Use your favorite bbq sauce, I like this Annie’s Smoky Maple bbq Sauce, or use my soy-free bbq sauce. Add other veggies like small florets of cauliflower or broccoli or some black beans or chickpeas tossed in the fabulous bbq seasoning.
Indian-Style Red Lentil and Sweet Potato Curry
This lovely curry is sweet and spicy, nourishing and delicious … but most importantly, oh so simple and quick. A curry in a hurry for families on the go, and a delightful meal whether served up on a bed of hot white rice or scooped up from the plate in fresh flat breads.
|Indian-Style Red Lentil and Sweet Potato Curry|
|Recipe by Lisa Turner |
Published on March 9, 2009
A fast and simple colorful red lentil and sweet potato curry — fragrant, sweet and spicy, nourishing and delicious
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1-inch piece fresh ginger, minced or grated
- 1 large sweet potato, peeled and cubed
- 1 large potato, cubed
- 1 tablespoon curry powder
- 1/8 teaspoon cayenne (optional)
- 1 1/2 cups red lentils, rinsed
- 3 cups vegetable stock
- 1 teaspoon sea salt
- fresh ground black pepper
Heat a large saucepan over medium heat. When hot, add the olive oil, wait a few moments, then swirl around to coat the pan. Add the onion and fry until the onion begins to turn brown around the edges, about 5 minutes. Toss in the ginger, sweet potato, potato, curry powder, and cayenne if using, and stir for a minute to coat the vegetables with the spices.
Turn down the heat to medium-low and stir in the lentils and vegetable stock. Cover and simmer until the lentils are cooked and the vegetables are tender, about 20 minutes. Remove from heat and season with salt and fresh ground black pepper.
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 medium red bell pepper, chopped
- 2 medium poblano peppers, chopped
- 2 (28 ounce) cans Hunt's® Diced Tomatoes, undrained
- 2 (15 ounce) cans garbanzo beans, drained, rinsed
- 2 cups dry brown lentils, sorted, rinsed
- 3 quarts vegetable stock
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 2 large sweet potatoes, peeled and diced
- Kosher salt and freshly cracked black pepper
- 12 dinner rolls, centers cut out and removed
- Shredded Colby Jack cheese, diced avocado, sliced green onions, fresh cilantro leaves, optional
Heat olive oil in 8 quart stock pot over high heat. Add onions and peppers and saute 8 to 10 minutes until lightly browned.
Add in the undrained tomatoes, chickpeas, lentils, vegetable stock, chili powder, cumin and oregano and cook for 45 minutes over medium heat or until the lentils are tender.
Add in the sweet potatoes and cook for another 20 minutes or until they are tender.
Season the soup with salt and pepper and serve hot inside dinner rolls with optional garnishes.
The temps are cooling down in Colorado (lows in the 30’s all next week) with the lingering threat of our first snow of the season on Monday(!!). I’d be lying if I said I were excited about my first winter in Denver (read: I’m terrified), but as long as this Florida girl is equipped with endless mugs of hot coffee and vats of cozy curries and spicy soups, I’ll survive.
This fragrant, Indian-style main hits all the right notes with its rich spices and concentrated dose of aromatics. And despite being 100% plant-based, the lentils pump up the protein to make the dish far more satisfying and satiating than it may seem.
One of the key spices in tikka masala is Garam Masala—a Northern Indian spice blend known to give curries and strews their dynamic layers of flavor. If you don’t feel the need to buy a whole container of it, just look for it in the bulk spice section of your local supermarket and buy as little or as much as you need (I usually do this at Sprouts or Whole Foods).
Adding the coconut milk at the end mellows the acidity and spice while adding unrivaled creaminess.I love serving this over brown basmati rice with a dollop of yogurt and warm pita on the side. Feel free to top it with toasted cashews or peanuts for added crunch, and loads of fresh herbs to brighten it up (cilantro, Thai basil, etc.).
And to make dinnertime even easier, use heat-and-eat pouches of precooked unseasoned basmati rice (such as Uncle Ben’s) to spoon the tikka masala over.Set it in the morning and come home to the comforting scents of Indian spice wafting through your kitchen. It doesn’t get easier (or tastier) than this.
If you give this vegan tikka masala a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Sweet Potato Pizza Bites with Lentil Bolognese
Whoever decided to turn roasted sweet potatoes rounds into little pizzas is a genius.
I'm always on the hunt for healthy swaps for some of my favorite comfort foods and using sweet potatoes instead of traditional pizza crust is just the kind of trend I can get behind. That, and the fact that I've been craving pizza pretty much non-stop for the past three weeks.
So today we are making little bitty healthy pizza crusts without any flour, yeast, or grains at all. And yet still, amazingly enough, it tastes like a freakin' pizza!
The base like I said is just simple roasted sweet potato rounds. You'll want to slice them about 1/2″ thick, toss them in a little olive oil, season with salt and pepper, then roast until they're soft, tender and golden brown.
And while your potatoes are doing their thing in the oven, we turn to the sauce: a quick lentil bolognese that is just the creamiest, dreamiest pizza topping ever.
I made this on the fly and was blown away by how good it tasted. So much so, I feel like I'm having a hard time even explaining it!
I guess I'll start from the beginning: Pizza craving. No pizza sauce in the house. But diced tomatoes. But no protein.
Dilemma? Yes. Solvable? Absolutely.
I know, I know. We're putting hummus AND red lentils in our pizza sauce. It sounds insane, but trust me, it's incredible!
It's thick, creamy and has a surprisingly robust flavor. By stirring in the hummus, we get the creaminess from the chickpeas, the nuttiness from the tahini, undertones of garlic and a hint of Italian flare from Sabra's pine nut garnish.
And then we layer that with red lentils and the sauce turns into this hearty, meat-like stew that really does resemble a classic bolognese sauce. It's seriously dreamy! (<– and yes, I have tried it on pasta and it's equally as yum)
Once we've got our sauce, it's time to assemble the sweet potato pizza bites.
Shredded Cheese (I used vegan cheese)
Then we just pop it in a super hot oven, broil until the cheese is melted and your pizza is ready to serve!
Here's the scoop on these pizzas: they're a cinch to whip up, clock in at around 35 minutes total to make, are packed with plant-based protein annnnd they're the perfect way to celebrate National Hummus Day (May 13th)!
I'm celebrating National Hummus Day, which falls on a Saturday this year, with my friends at Sabra. I've celebrated with them for the last two years (2015 we had the Mediterranean Quinoa Hummus Bowls and in 2016 we had the Toasted Pine Nut + Basil Quinoa Crackers) and I honestly believe it makes the perfect excuse to get a group of your friends together to celebrate all things healthy. Hummus has always been my staple party food, but now you can bring hummus to the party in a whole new way!
These little sweet potato pizza bites are a fun appetizer that you can feel great about serving to adults and kids alike. They're a total crowd-pleaser and I promise, everyone will gobble these little babies up!
So whether you're looking for an easy app, a healthy snack, or just want some delicious comfort food, you've GOT to try these mini pizzas. It's going to make you fall in love with sweet potatoes all over again! ❤.