Sweet Potato and Curried Red Lentil Pizza Recipe - Allrecipes.com
Sweet Potato and Curried Red Lentil Pizza Recipe
  • READY IN ABOUT hrs

Sweet Potato and Curried Red Lentil Pizza

Recipe by  

"This unusual yet tasty sweet and savory pizza is made with a curried red lentil sauce instead of tomato sauce, and then topped with a delicious mix of sweet potato, eggplant, tomatoes, garlic, onions, and spices. Try it with a thin whole-wheat crust."

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Ingredients Edit and Save

Original recipe makes 8 pieces Change Servings
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  • PREP

    30 mins
  • COOK

    40 mins
  • READY IN

    1 hr 10 mins

Directions

  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 degrees F (190 degrees C). Spray a pizza pan with non-stick cooking spray.
  3. Heat oil in a skillet over medium heat. Stir in garlic and onions; cook until soft and slightly browned. Stir in eggplant and sweet potato. Pour in about 1/2 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 a preheated oven until the edges are browned, about 10 to 13 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jul 16, 2007

one of the best recipes we've ever made! we were making this vegan and couldn't find a ready-made crust that was vegan so we substituted wheat pita bread and decreased the cooking time. came out wonderfully. takes a little work but absolutely worth it.

 
Most Helpful Critical Review
Aug 11, 2006

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.

 

20 Ratings

Jul 08, 2007

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.

 
Feb 10, 2008

Has more fiber in it than any human would ever need; pretty tasty, but sits in the stomach like a ton of bricks.

 
Nov 03, 2011

I think there is a mistake in the directions. The submitter states that she uses a "curried red lentil sauce" in place of tomato sauce but the directions call for it all to be stirred in together. I came up with nothing but mush. It still tasted good but the texture was a bit off-putting. Next time, I'll try frying up the onions, garlic, spices (which is more traditional Indian style) and add the lentils to that. Then make the sweet potato/eggplant mixture on it's own.

 
Jan 05, 2010

This is great with out the crust and cheese.

 
Feb 18, 2009

Unusual and wonderful! I loved that it was vegetarian but my family is full of carnivores so I added some cubed left over chicken. I could eat the topping just on its own without the crust, it's just wonderful

 
Dec 26, 2007

Interesting way to use the ingredients in a pizza. I would make this again, but change a few things as I found it to be a bit bland and I had to add a lot of salt to it. Next time I would use a few different types of cheese and use more than the recipe called for.

 

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Nutrition

  • Calories
  • 314 kcal
  • 16%
  • Carbohydrates
  • 51.3 g
  • 17%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 6.7 g
  • 27%
  • Protein
  • 14.7 g
  • 29%
  • Sodium
  • 498 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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