Paneer, Lentil, and Sweet Potato Bake (Dump & Bake)

Lentils and sweet potatoes cook in a curry-seasoned coconut sauce in this simple dump and bake recipe! Cubed paneer takes the dish to the next level, but it can easily be replaced with tofu for a dairy-free option.

I've been wanting to include paneer in a recipe for awhile, and this lentil and sweet potato bake felt like the perfect place!

It's a relatively simple dinner recipe, with dry brown lentils and sweet potatoes cooking together in a curry powder-seasoned coconut sauce. While testing the recipe, I enjoyed serving it with naan and over rice.

This is a spiritual successor of the Red Lentil Rice Casserole and Tofu Curry Bake, so check those out if you like this one. It is roughly adapted from this Instant Pot Lentil Sweet Potato Curry.

Ingredients

• Brown lentils: Not to be confused with red or orange lentils! Make sure you're using brown appearing lentils, often just labeled as "lentils". Canned lentils don't work here.
• Paneer: This is optional if you're looking for a dairy-free recipe, but it adds a lot to the dish. If you want to keep this a higher protein recipe, just replace it with cubed and pressed tofu at the same time as the other ingredients.
• Coconut milk: One can of full-fat coconut milk. For a lighter option, simply use lite coconut milk instead. It will be less creamy.
• Sweet potatoes: I like to leave the skins on as it keeps the sweet potatoes intact, but you can peel them if you prefer.
• Veggies: I add diced pepper and frozen peas, but you can certainly add other vegetables. Cauliflower and carrots would go well here, or add in spinach at the end to up the iron and add a nice pop of color.

Step by step instructions

1. Start by bringing the broth to a boil on the stovetop or in an electric kettle. Rinse and sort the lentils, removing any rocks or debris. To a 9x13-inch baking dish, add the dry (uncooked) lentils, diced sweet potato, diced bell pepper, coconut milk, ginger, frozen peas, seasonings, and boiling broth.
2. Stir well. Cover tightly with foil, a lid, or an upside down sheet pan. Bake at 400F for 30 minutes, then remove from the oven. The lentils won't be fully cooked. Top with the diced paneer, cover with the lid, and return to the oven for 15 more minutes.
3. Remove from the oven and check the lentils and sweet potatoes for doneness, adding time as needed. Garnish with fresh chopped cilantro. Enjoy over rice.