Lentil pizza

Lentil pizza

My life is pretty stressful at the moment. It’s all stress that comes from good sources, but still… stress. And where do I turn when I’m stressed?

Pizza, obviously.

I know I should find a healthier stress reliever, but for now I’d say the pizza is doing its job pretty well.

Lentil pizza

In an effort to get a bit more nutrition into my go-to comfort food, I added… lentils. I’m not mad, I swear. In fact, wonderful things happen when you bring two different things together.

Frisbee + golf = frisbee golf!

McDonalds chips + strawberry milkshake = a bizarrely delicious meal.

Tomatoes + salt = suddenly tomatoes are the best thing ever.

Indian dal + Italian pizza = this masterpiece. Lentil pizza!

Honestly I don’t think a plain cheese pizza will ever bore me (pizza for dinner every night? Obviously), but if you prefer to mix things up a bit, I’d really recommend you give this version a go. The touch of garam masala in the lentils give it a slightly Indian feel, which I carried on through the toppings – fresh coriander, red onions and a few big slices of tomato.

Lentil pizza

By the way, I know I’ve been totally obsessed with lentils lately. Lentil burgers, lentil sausage rolls, lentil loaves… they’ve taken over from spinach as my ingredient of choice. Annoyingly, my fiancé doesn’t like these either. I really must try harder to cook stuff he likes, whoops.

(at least it means there’s more for me…)

Lentil pizza
Prep time
Cook time
Total time
Recipe type: Main meal
Yield: 2-4
  • 75g red lentils
  • 400ml vegetable stock
  • ¼ tsp garam masala
  • 1tbsp tomato purée
  • Black pepper
  • 2 pizza bases
  • 75g cheddar cheese, grated
  • ½ red onion, thinly sliced
  • 1 large tomato, sliced
  • 4tbsp fresh coriander, chopped
  1. Add the red lentils to the stock, and simmer, stirring regularly, until the lentils are very soft, around 20 minutes. You'll need to stir more often as the stock gets absorbed to ensure they don't stick to the pan. Continue cooking and stirring until the mixture has become fairly thick. Add the garam masala, tomato purée and plenty of black pepper, and mix well.
  2. Heat the oven to 190°C (Gas Mark 5 / 375°F).
  3. Spread the lentil mixture evenly over the two pizza bases, and scatter with grated cheese. Add the slices of red onion and tomato, and bake for around 30 minutes, until the cheese is crispy.
  4. Serve topped with the fresh coriander.

Lentil pizza

If you enjoy cheesy lentils, you might also like to try my cheesy pumpkin lentil pot pies:

Cheesy pumpkin lentil pot pies


  1. Karen says

    excellent idea!
    I was just looking at an article on making pizza healthier [lower fat or better quality cheese, 16 grain crust, etc.] and this is right up my alley! Hope my traditionalist partner will also enjoy it ;)

  2. says

    I just want to say that I LOVE your recipes! I came across your website about three weeks ago and have used it repeatedly ! I joined a farm share where I get a bunch of different veggies, fruits, etc each week and alot of the stuff I had never used and so am always looking for recipes that I can use with the items I get each week. Also, have been a vegetarian for many years and a lazy cook so love the ease of your recipes. Keep it up! Thanks!

  3. says

    Becca, this has come along at a fantastic time. I have recently come back from holiday and am still a bit jet lagged and cotton-headed, but obviously we all need to eat. I know I have some leftover Puy lentils in the freezer from one of my cancer nutrition classes, as well as some pizza bases. This recipe is so inventive but super easy – love it. Tonight’s dinner is sorted! Thank you :-)
    kellie@foodtoglow recently posted…Seven-Seed Spelt BreadMy Profile

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