Vegetables & Side Dishes

Last Editorial Review: 3/22/2006


Sweet Potato and Lentil Stuffing Recipe


  • 1/2 cup wild rice, rinsed
  • 1-cup water
  • 1 large leek, finely chopped
  • 2 garlic cloves, crushed
  • 12 button mushrooms, roughly chopped
  • 1/2 cup brown lentils
  • 1/2 cup red lentils
  • 2 cups vegetable stock
  • 3 medium sweet potatoes, diced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground cilantro (ground parsley)
  • 4 tablespoons fresh parsley, finely chopped
  • 2 tablespoons olive oil


  1. Preheat oven to 400„aF.
  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.

6 servings

Nutritional Information:
Per Serving: 170 calories, 5 grams protein, 26 grams carbohydrates, 5 grams fat and 26% calories from fat.

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