Serves 3-4


  • 3-4 sweet potatoesSweet Potato with Curried Lentils and Pomegranate 1
  • 400g (2 cups) red lentils
  • 940ml (4 cups) water
  • 2cm piece ginger, finely sliced
  • 1 large onion, finely chopped
  • 1 clove garlic, finely sliced
  • ½ tsp cumin seeds
  • 2 large tomatoes, finely sliced
  • ½ tsp turmeric
  • ¼ tsp curry powder
  • 2 handfuls fresh spinach, chopped
  • 1 large carrot, finely sliced


  • Pomegranate seeds
  • Sunflower seeds
  • Coconut yoghurt
  • Fresh coriander



  1. Prepare the sweet potatoes by piercing each potato with a fork then baking them in the oven for 40 minutes on 200°C (Gas Mark 6, 400°F).
  2. Meanwhile, cover the lentils with double the amount of water, and cook with the ginger for 20 minutes until soft.
  3. Fry the onion and garlic for a few minutes, then add the spices and cook for a further 2 minutes.
  4. Add the tomatoes, spinach and carrots, and cook for 5 more minutes. Once the lentils have cooked, add the onion mixture to the lentils and cook for a further 5-10 minutes until it starts to take on a thicker consistency.
  5. Once baked, slice open the potatoes and add 2-3 tablespoons of curried lentils. Top-up with 1 tablespoon of pomegranate seeds and 2 teaspoons of sunflower seeds.
  6. Add a splash of coconut yoghurt on the side to cool the palate.
  7. Toss on some fresh coriander and enjoy!

Per 100g Calories: 153, Carbohydrates: 27.0g, Sugars: 3.9g, Fat: 0.6g, Saturates: 0.0g, Protein: 8.7g, Salt: 0.08g

Recipe by: Nutritional Therapist Bea Devlin, graduate of CNM (College of Naturopathic Medicine) where you can study to become a Natural Health Practitioner, a Natural Chef or a Vegan Natural Chef.

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