Lentil, Sweet Potato, and Paneer Bake
Adapted from this Instant Pot Lentil Sweet Potato Curry, this dump & bake recipe is filled with cozy comforting flavors and ingredients. Everything bakes together in the oven.
Servings: 4 servings
Calories: 517kcal
Equipment
Ingredients
- 2 cups vegetable broth
- 1 cup dry brown lentils
- 1 pound sweet potatoes diced into ½-inch pieces
- 1 medium bell pepper diced
- 13.5 ounce can coconut milk
- 2 teaspoons ginger paste or minced ginger
- 1 cup frozen peas
- 1 ½ tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ¾ teaspoon kosher salt
- ½ teaspoon ground coriander
- 8 ounces paneer cubed
- cilantro and lime juice for serving
Instructions
- Preheat the oven to 400F.
- 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 uncooked lentils, diced sweet potato, diced bell pepper, coconut milk, ginger, frozen peas, curry powder, cumin, garlic powder, salt, coriander, and boiling broth.
- 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 cubed paneer, cover with the lid, and return to the oven for 15 more minutes.
- Remove from the oven and check the lentils and sweet potatoes for doneness, adding time as needed. Garnish with fresh chopped cilantro and add a squeeze of lime to each serving. Enjoy over rice.
Notes
- 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.
Nutrition
Serving: 1serving | Calories: 517kcal | Carbohydrates: 67g | Protein: 25g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.3g | Cholesterol: 37mg | Sodium: 522mg | Potassium: 1048mg | Fiber: 23g | Sugar: 12g | Vitamin A: 17344IU | Vitamin C: 58mg | Calcium: 402mg | Iron: 6mg
