Gingered red lentil, brown rice, and sweet potato stew
2
Points®
Total time: 1 hr 10 min • Prep: 10 min • Cook: 1 hr • Serves: 10 • Difficulty: Easy
This rich and hearty stew cooks up in one pot –spicy ginger perfectly complements the sweet potatoes. Just add a salad and dinner is ready to go!
Ingredients
Olive oil
2 tsp(s)
Onion
2 cup(s), chopped
Ginger root
2 tbsp(s), minced
Minced garlic
1 tbsp(s)
Ground cumin
1 tsp(s)
Cayenne pepper
1 pinch(es)
Vegetable broth
8 cup(s)
Dry lentils
1½ cup(s), red variety
Uncooked long grain brown rice
¾ cup(s)
Sweet potato
3 cup(s), peeled, diced (2 medium)
Fresh lemon juice
2 tsp(s)
Table salt
1¼ tsp(s), divided
Black pepper
⅛ pinch(es)
Cilantro
¼ cup(s), minced
Instructions
1
Heat oil over medium heat in a large stockpot. Cook onion with ½ tsp salt, stirring often, until soft (7 minutes). Add ginger, garlic, cumin, and cayenne and cook for 1 minute.
2
Add stock, lentils, and rice. Bring to a boil and simmer, covered, for 35 minutes. Uncover, stir in sweet potatoes, and cook an additional 15 minutes or until potatoes are done.
3
Stir in lemon juice, remaining ¾ tsp salt, pepper, and cilantro and serve.
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