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Puy Lentil, Sweet Potato & Pomegranate Bake


Lentils have become a real staple in our house.  From red lentils to green lentils and now to puy lentils!

What has been so amazing about these cute lookin’ discs, is that my six 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 six 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! Lentils have a higher protein content than beef! No joke.

Lentil Nutrition

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.

Puy Lentil, Sweet Potato & Pomegranate Bake

Serves 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


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!

This Post Has 13 Comments

  1. 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!

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