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Photo of Gingered Red Lentil, Brown Rice, and Sweet Potato Stew by WW

Gingered Red Lentil, Brown Rice, and Sweet Potato Stew

6
3
1
SmartPoints® value per serving
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)

Uncooked onion(s)

2 cup(s), chopped

Ginger root

2 tbsp(s), minced

Minced garlic

1 tbsp(s)

Ground cumin

1 tsp(s)

Ginger root

1 pound(s)

Cayenne pepper

1 pinch

Fat free vegetable broth

8 cup(s)

Dry lentils

1½ cup(s), red variety

Uncooked long grain brown rice

¾ cup(s)

Uncooked sweet potato(es)

3 cup(s), peeled, diced (2 medium)

Fresh lemon juice

2 tsp(s)

Table salt

1¼ tsp(s), divided

Black pepper

⅛ pinch

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 (dried and fresh), 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.

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