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    You are in: Home / Recipes / Low Fat Curried Red Lentil & Sweet Potato Pizza (Vegetarian Recipe
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    Low Fat Curried Red Lentil & Sweet Potato Pizza (Vegetarian

    Low Fat Curried Red Lentil  & Sweet Potato Pizza (Vegetarian. Photo by Engrossed

    1/2 Photos of Low Fat Curried Red Lentil & Sweet Potato Pizza (Vegetarian

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    mickeydownunder's Note:

    Inspired by the internet, TRUE! Added my bit of dash to it too! This is YUMMY as can be! Even if it IS my recipe :)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      PREHEAT oven 180 degrees C (350F).
    2. 2
      In saucepan, combine water and red lentils; boil then simmer about 20 minutes until soft.
    3. 3
      PEEL and dice eggplant and sweet potato in small pieces; finely dice red onion.
    4. 4
      HEAT stock in pan and saute onions and garlic for about 5 minutes; Stir in eggplant and sweet potato.
    5. 5
      ADD canned tomatoes, parsley, chilli, curry powder, cumin and pepper; simmer until sweet potato is soft --- about 20 - 25 minutes.
    6. 6
      Cover flat pan with al foil. Spread lentils on base of pizza crust, top with sweet potato mixture and top with cheese.
    7. 7
      BAKE for 15 minutes or until edges of pizza base browned.
    8. 8
      NOTE: curry powder amount can be adjusted to your tastes; I used HOT and chilli can also be adjusted.
    9. 9
      Make sure to taste your mixture so that you like it before putting on pizza base.
    10. 10
      NOTE: I used garlic and ginger in glass jars for ease.
    11. 11
      NOTE: Can vary cheese to your liking ie Mexican but remember re fat content/calories.

    Ratings & Reviews:

    • on September 22, 2013

      55

      Very creative creation, basically like a curry on a pizza! Though I would have loved it, I cut back on the spices (and skipped the eggplant) for DH, which made it a winner for him too. I used goat cheese, half the tomatoes/more parsley (fresh/raw at the end), and tortillas for the crust to make it quicker, and baked them at 450 F for 8 minutes. It made 3 tortillas worth (though probably would have been 4 if I hadn't cut back on the topping amounts) and each one was plenty to feed one person. I have a feeling there would be enough filling for at least two 12 inch pizza crusts.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 09, 2008

      55

      This is wonderful pizza! So full of flavor. I used a yeast-raised naan recipe for the crust and used spinach instead of eggplant. We loved it - thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 08, 2007

      45

      I really enjoyed this pizza. Thanks for posting it! I cheated by cooking my sweet potatoes for 3 minutes in the microwave first and then dicing--cut down on the simmer time. If that's possible to do with the eggplant too then I'd do it. Left out the parsley since I don't think it adds to much (not a fan of it) and forgot the ginger. I like the pita idea just because my ready-made pizza crust made the whole dish SO filling. I was stuffed after 2 slices! Thanks again!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Low Fat Curried Red Lentil & Sweet Potato Pizza (Vegetarian

    Serving Size: 1 (298 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 291.4
     
    Calories from Fat 20
    10%
    Total Fat 2.3 g
    3%
    Saturated Fat 0.6 g
    3%
    Cholesterol 1.7 mg
    0%
    Sodium 134.7 mg
    5%
    Total Carbohydrate 56.0 g
    18%
    Dietary Fiber 11.8 g
    47%
    Sugars 10.1 g
    40%
    Protein 15.1 g
    30%

    The following items or measurements are not included:

    thin pizza crust

    stock

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