Sweet Potato, Lentil and Spinach Gratin Recipe

How to make Sweet Potato, Lentil and Spinach Gratin


  1. Preheat the oven to 200°C (180°C fan-forced). Grease an oval baking dish (approximately 30cm x 15cm).
  2. Peel the red onion, cut in half and slice thinly. Peel and mince the garlic. Peel the sweet potatoes and slice thinly, set aside.
  3. Heat oil in a frypan on a low-medium heat. Sauté the onion slices and the garlic for 5 minutes, moving around the pan. Remove from heat to cool slightly.
  4. Put the lentils in a bowl and add the sautéed onion mix. Wash and roughly chop the tomatoes and add to the mix. Stir well.
  5. Into the baking dish, add half the lentil mix in the bottom of the dish, then layer half the spinach leaves on top of lentil mix. Top them with half the sweet potato slices. Then, repeat this step.
  6. Mix the coconut milk with the paprika and season with some salt and black pepper.
  7. Drizzle this over the top layer of sweet potatoes.
  8. Bake in the oven for 60 minutes, or until cooked through and bubbling.

Optional: You can also sprinkle with grated parmesan cheese, once cooked.