Lentil & Sweet Potato Stuffing

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, or on the side as a replacement for traditional stuffing. Quinoa

Ingredients:

½ cup Living Now Organic Red Quinoa

1 cup water

2 organic garlic cloves, crushed

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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

Read more about the healthiest beans, grains, and legumes

Directions:

Preheat oven to 400 F. 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 quinoa (rinsed) and water. Bring to a boil. Reduce heat and simmer for 15 minutes or until liquid is absorbed. 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 quinoa, lentils, mixture of garlic, onions, mushrooms and spices. Mix well. Place in a baking pan and bake at 400 F for 30-40 minutes until lightly browned. Sprinkle inulin into the mixture and mix well before serving.

Image: Liz Mochrie

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Randy Boyer
Randy is the co-founder of NaturallySavvy.com and The Healthy Shopper. She has been working in the natural health industry for over 20 years. She is very passionate about healthy living by choosing natural and organic as much as possible, has a personal love of cooking and sharing healthy recipes and is a fitness enthusiast.