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Lentil & Sweet Potato Stuffing

Hearty and full of fiber, this recipe is great for winter. Serve warm as a main dish for a filling meal.

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  • Ingredients
    • 1/2 cup organic wild rice
    • 1 cup water
    • 2 organic garlic cloves, crushed
    • 1 organic onion, chopped
    • 12 organic mushrooms, chopped in half
    • 1 cup organic lentils
    • 2 cups organic, low-sodium vegetable stock
    • 3 organic sweet potatoes, diced
    • 2 tsp. ground cumin
    • 2 tsp. ground cilantro
    • 4 tbsp. organic parsley, chopped
    • 2 tbsp. extra-virgin cold-pressed olive oil
    • 1 tsp. inulin
  • Methods / Steps
    1. Preheat oven to 400F/200C.
    2. In a medium saucepan, add the stock and lentils. Bring to a boil. Reduce heat to a simmer until lentils are tender (about 25 minutes).
    3. Add sweet potatoes and cook for another 5 minutes.
    4. In another saucepan, add the wild rice (rinsed) and water. Bring to a boil. Reduce heat and simmer for 30 minutes until rice is tender.
    5. Heat oil in a frying pan over medium heat. Add onions, garlic, mushrooms, cumin and cilantro and cook until onions are soft.
    6. In a large bowl, combine the rice, lentils, mixture of garlic, onions, mushrooms and spices. Mix well.
    7. Place in a baking pan and bake at 400F/200C for 30-40 minutes until lightly browned.
    8. Sprinkle inulin into the mixture and mix well before serving.