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Lentil Topped Sweet Potatoes

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Lentil Topped Sweet Potatoes
Gluten Free | Low FODMAP | Nut Free | Vegetarian
Serves 4 (1 serve is LF)

Lentil Mince

1 tsp Ground Coriander Seeds

1 tsp Ground Cumin

1 tsp Mixed Herbs

1 tsp Paprika

1 Cup Canned Brown Lentils (rinsed and drained)


1/4 Cup Spring Onions (dark green part)

2 TBSP Tomato Paste

1 CUP water

1 TBSP GF Soy Sauce

Yogurt Dressing

4 TBSP lactose free yogurt

1 TBSP Spring Onion (Dark green part only)

1/4 tsp salt


Sweet Potato Rounds

300g Sweet Potato

Drizzle Garlic Infused EVOO


To make the lentil mince

Heat the EVOO in a large fry pan then cook the spring onions until tender


Add in the lentils and spices and mix


Add in tomato paste, stir and then add in the water. Bring the mixture to the boil, then reduce to a simmer.


Add in the soy sauce. Cook until sauce has thickened. Remove from heat.

To make yogurt dressing

Blitz all ingredients in a blender until a smooth sauce is formed.

For the Sweet Potato

Slice sweet potato into 2cm sized disks.


Brush with Garlic EVOO


Bake in a 180 degree celcius  preheated oven for 30 minutes.

Remove from oven and rough up the middle of the disks with a spoon. Scoop in the lentil mince and then place into a 120 degere ceclius oven for 5 more minutes.


Serve sweet potato and lentils with some drizzled yogurt dressing and


Making this dish? We would love to see it! Tag @crunchandconutrition on Instagram

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