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.
- 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
- Preheat oven to 400F/200C.
- 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).
- Add sweet potatoes and cook for another 5 minutes.
- 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.
- Heat oil in a frying pan over medium heat. Add onions, garlic, mushrooms, cumin and cilantro and cook until onions are soft.
- In a large bowl, combine the rice, lentils, mixture of garlic, onions, mushrooms and spices. Mix well.
- Place in a baking pan and bake at 400F/200C for 30-40 minutes until lightly browned.
- Sprinkle inulin into the mixture and mix well before serving.
- Spread the Word!
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