Roasted Mustard Seed Lentils and Paprika Sweet Potato Thins


If you know me, you will know how in love I am with sweet potatoes. I put then in my salads, soups, and many other recipes. 🙂 I wanted to add a little vegan protein to this so I also decided to add the lentils which actually came out really good together! The longer you cook the lentils the more crunchier they come out (which I like).  

This also didn’t take long to put together and was super easy to make. It can be a great addition to lunch and dinner…or even enjoyed as a snack. 🙂



Roasted Mustard Seed Lentils and Paprika Sweet Potato Thins



Serves 3-5  people

Gluten-Free / Dairy-Free / Paleo / Vegan

Author: Cynthia of 



  • 2 large organic sweet potatoes (cut in half length-wise, then sliced thinly into half-rounds)
  • 1 1/2 cups of {cooked} fresh or frozen lentils
  • 2 tbsp. sea salt
  • 2 tbsp. fresh pepper
  • 1 tbsp. ground mustard seed
  • 1 tbsp. paprika 
  • Approx. ½ cup Olive oil for cooking



  1. Preheat the oven to 350 degrees.
  2. In a 9 x 11 pyrex (or other oven safe dish), add a little non-stick spray to coat the bottom.
  3. In a bowl, add the sweet potato slices with some olive oil and paprika; mix well making sure all the slices are thoroughly coated.
  4. Line the seasoned sweet potato slices onto the bottom of the pyrex.
  5. Then top the slices with your lentils.
  6. Season with the ground mustard seed, sea salt and a little drizzle on top of olive oil.
  7. Cover with foil and cook for approx. 30 minutes. 
  8. Then uncover and roast for another ~10 minutes. 
  9. Serve warm, and enjoy!




I hope you enjoy!




Have you tried a sweet potato and lentil dish before? What are your thoughts on the taste combination?


3 thoughts on “Roasted Mustard Seed Lentils and Paprika Sweet Potato Thins

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