Combine the lentils and water in a small saucepan. Bring to the boil, then cover and simmer over low heat for about 20 minutes, or until tender. Drain, and set aside.
Preheat the oven to 190 degrees C .
Heat oil in a frying pan over medium heat. Stir in garlic and onions; cook until soft and slightly browned. Stir in eggplant and sweet potato. Pour in liquid from tinned tomatoes. Simmer until juices are absorbed.
Stir in tomatoes, ginger, curry powder, cumin, salt and pepper; simmer until sweet potato begins to soften, about 15 to 20 minutes. (If juices cook off before potatoes are fully cooked, stir in a small amount of water, and cover.)
Place pizza base on baking tray. Spread the lentils evenly across the surface out to the edges. Spread sweet potato mixture evenly on top, and sprinkle with cheese.
Bake in a preheated oven until the edges are browned, about 10 to 12 minutes.
Altered ingredient amounts.
I was looking up different ways to use up my lentils without resorting to soup again. This pizza is actually pretty tasty AFTER changing the recipe a bit. Lentils take twice as long to cook. I mixed the lentils with the other stuff cause the layer seemed pointless. Also I HIGHLY RECOMMEND getting TWO pizza crusts... way too much stuff for one. - 29 Sep 2008
Very satisfied with how this turned out, added red capsicum and chickpeas in with the sweet potatoes to round it out bit.
As others have said there was simply too much for just one pizza crust. All in all a great meal though with leftovers for lunch! - 01 Aug 2016
This made a delicious meal! However, I had issues with the recipe. First, it took the lentils 1 1/2 hours to cook. Second, the description says "red lentil sauce;" instead it's just a layer of lentils. Also, it made way too much for one pizza crust. Ate with knife and fork and it was very messy. I would make this again, but the recipe is a bit misleading. - 29 Sep 2008