Puy Lentils, Sweet Potato & Pomegranate Bake
Lentils may be small but they are a huge player in the legume family. They are an awesome source of cholesterol-lowering fiber but they also help manage blood-sugar disorders since their high fiber 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.
- 250 g puy lentils
- 600 g sweet potatoes
- 400ml (1 tin) coconut milk
- 1 pomegranate
- 1 red chilli
- 2-3 cloves garlic
- 2 tbsp coconut oil
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper (optional)
- handful parsley, to garnish
- Pre-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!