Gingered red lentil, brown rice, and sweet potato stew
2 cup(s), chopped
2 tbsp(s), minced
Fat free vegetable broth
1½ cup(s), red variety
Uncooked long grain brown rice
Uncooked sweet potato(es)
3 cup(s), peeled, diced (2 medium)
Fresh lemon juice
1¼ tsp(s), divided
¼ cup(s), minced
- 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.
- 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.
- Stir in lemon juice, remaining ¾ tsp salt, pepper, and cilantro and serve.