DAY Recipe

INGREDIENTS

• 1/4 cup low-fat cheese
• 1 (12inch) thin pizza crust
• 1 1/2 cups water
• 3/4 cup red lentils
• 2 garlic cloves
• 1 teaspoon ginger
• 2 tablespoons stock
• 1/2 red onion
• 1/2 small eggplant
• 1 lb sweet potatoes
• 16 ounces tomatoes
• 1 teaspoon parsley
• 1/2 teaspoon chili flakes
• 1 1/2 teaspoons curry powder
• 1 tablespoon cumin
• pepper

DIRECTIONS

1. PREHEAT oven 180 degrees C (350F).
2. In saucepan, combine water and red lentils; boil then simmer about 20 minutes until soft.
3. PEEL and dice eggplant and sweet potato in small pieces; finely dice red onion.
4. HEAT stock in pan and saute onions and garlic for about 5 minutes; Stir in eggplant and sweet potato.
5. ADD canned tomatoes, parsley, chilli, curry powder, cumin and pepper; simmer until sweet potato is soft — about 20 - 25 minutes.
6. Cover flat pan with al foil. Spread lentils on base of pizza crust, top with sweet potato mixture and top with cheese.
7. BAKE for 15 minutes or until edges of pizza based brown.
8. NOTE: curry powder amount can be adjusted to your tastes; I used HOT and chilli an also be adjusted.
9. Make sure to taste your mixture so that you like it before putting on piazza base.
10. NOTE: I used garlic and ginger in glass jars for ease.
11. NOTE: Can vary cheese to your liking ie Mexican but remember re fat content/calories.

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