Sweet Potato And Lentil Stuffing Recipe

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Ingredients:

Serving

Directions:

1.Preheat oven to 400 F.
2.In a medium saucepan, add the brown and red lentils and stock and bring to a boil. Reduce heat and simmer for 20-25 minutes, until lentils are cooked through, stirring occasionally. Add in the sweet potatoes in the last 5 minutes.
3.In another medium saucepan, add wild rice and 1 cup water and bring to a boil. Reduce heat and simmer for 30-35 minutes, until rice is fork tender.
4.Heat oil in a saucepan over medium heat, and add leeks. Cook for 2-3 minutes until soft. Add garlic, mushrooms, cumin and ground cilantro. Cook for 1 minute or until fragrant.
5.In a large bowl, combine rice, lentils and saucepan mixture. Mix well.
6.Place in a baking pan and coat with Pam spray. Bake at 400„aF for 30-40 minutes until lightly browned.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	572.28 Kcal (2396 kJ)
Calories from fat	48.05 Kcal
		% Daily Value*
Total Fat	5.34g	8%
Sodium	12439.5mg	518%
Potassium	710.51mg	15%
Total Carbs	105.32g	35%
Sugars	4.6g	18%
Dietary Fiber	12.86g	51%
Protein	12.4g	25%
Vitamin C	8.8mg	15%
Vitamin A	0.7mg	22%
Iron	5.2mg	29%
Calcium	64.5mg	6%

Amount Per 100 g
Calories	196.41 Kcal (822 kJ)
Calories from fat	16.49 Kcal
		% Daily Value*
Total Fat	1.83g	8%
Sodium	4269.2mg	518%
Potassium	243.85mg	15%
Total Carbs	36.15g	35%
Sugars	1.58g	18%
Dietary Fiber	4.41g	51%
Protein	4.25g	25%
Vitamin C	3mg	15%
Vitamin A	0.2mg	22%
Iron	1.8mg	29%
Calcium	22.1mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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