Puy Lentils, Sweet Potato & Pomegranate Bake

Lentils have become a real staple in our house.  From red lentils to green lentils and now to puy lentils!  But what has been so amazing about these cute lookin’ discs, is that my 6 year old LOVES them!  In fact, he loves them so much that he practically asks for them every night.  So, we’ve had to get really creative in the ‘lentils’ department to make the dishes fun (and tasty) for all 6 of us!  And this is how and why this particular ‘bake’ was born.  For those of you who sometimes wonder or get asked – like I do – where you get your protein from other than the meat slogan that’s force fed to us, well – this little legume is your answer because…… Lentils have a higher protein content than beef! No joke.

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Lentils may be small but they are a huge player in the legume family.  They are an awesome source of cholesterol-lowering fibre but they also help manage blood-sugar disorders since their high fibre content prevents blood sugar levels from quickly rising after your meal.  But there’s more!  Lentils also provide amazing amounts of 6 important minerals, 2 B-vitamins, and like I mentioned above – the full monty: protein.  And can you believe it, all of that with virtually NO fat!  Just 230 calories for whole cup of cooked lentils.  This tiny nutritional giant fills you up – not out. ImageServes 6!

250g puy lentils

600g sweet potatoes

400ml (1 tin) coconut milk

1 pomegranate

1 red chilli

2-3 garlic cloves

2 Tbsp. coconut oil

1 tsp. cumin

1/2 tsp. turmeric

1/4 tsp. cayenne pepper (optional)

handful of parsley, to garnish

ImagePre-heat your oven to 180C/350F.  Place the lentils in a small pot, cover with water and bring to the boil then reduce to simmer for 10-15 minutes or until al dente.  Drain and then just set aside.

Pierce the sweet potatoes, rub with coconut oil, place on a baking tray and bake for 20 minutes or until tender.  Once cooked through, leave to cool but keep the oven on!  Once completely cooled, dice into 1 1/2 inch chunks.

Heat the remaining of the coconut oil in a pan and saute the garlic until soft.  Stir in the lentils, chunked sweet potatoes and spices with the 400ml of coconut milk and leave to simmer for 5 minutes.  Pour this glorious mixture into an ovenproof baking dish and bake for 15 minutes.  Meanwhile, de-seed and thinly slice the red chilli.  After the 15 minutes, place the sliced red chilli on top of the bake and bake for an additional 5 minutes until those red chillies are a bit charred!

Serve with lots of pomegranate seeds and chopped parsley.  YUM!

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13 Comments Add yours

  1. I love all the colors on your plate!

  2. Kathi says:

    That really Looks and Sounds good. Going to give it a try.

  3. acrusteaten says:

    I was just thinking I should do something with lentils this week! Love them!

  4. This looks really interesting. I would never think to put those ingredients together but I imagine it works really well.

  5. Looks and sounds delicious, and I love lentils, there is something soothing about their softness.

  6. It's Good News Week says:

    Hi Julie. Thank you for following my blog. Your recipes look just the sort of thing I like, so I’m going to follow yours too 🙂

  7. uglicoyote says:

    Reblogged this on Vegan,Vegan.

  8. artscottnet says:

    Beautiful food styling and photography… looks so delicious, thank you! All the best, ~Scott

  9. Faye says:

    I made this last night – not only was it easy – but amazingly tasty! I also had a baked beet or two on the side, felt so good to eat clean after a rotten couple of food days. Even my meat loving husband agreed it was a ‘keeper’ – thank you, Julie!

  10. David says:

    Very cool recipe, Julie. Sweet potatoes and lentils are one of my favourite combinations and I love the idea of adding pomegranate. Thanks!

    Though you might like see my recipe for a similar lentil-potato salad (it has a bit of bacon, which you could easily omit): http://www.qualifirst.com/en/blog/lentil-and-bacon-salad

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