Ingredients
- 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
Directions
- 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.
- Preheat the oven to 375°F (190°C). Spray a pizza pan with non-stick cooking spray.
- 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.
- 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 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.
- Bake in the preheated oven until the edges are browned, about 10 to 13 minutes.
Nutritional information
- Per Serving (1 slice)
- Calories 189
- Protein 8.5g
- Carbohydrates 30.5g
- Fibre 7.1g
- Sugars 5.8g
- Fat 4.4g
- Cholesterol 4.6mg
- Potassium 587.1mg
- Sodium 216.1mg
- Vitamin A 36%
- Vitamin C 11%
- Calcium 10%
- Folate 7%
- Iron 53%
- Zinc 4%
http://www.lentils.ca/recipes/sweet-potato-and-curried-red-lentil-pizza
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