Sweet potato and lentil stew

I like the way the red quinoa looks in this dish, but you can use any quinoa you have in the pantry!



  1. Scrub sweet potatoes well, cut each one into quarters lengthwise and then slice each quarter into 1-inch thick pieces, set aside.
  2. Heat a 3 ½ qt. saucepan over medium heat. Add oil and onions, sauté for 4-6 minutes or until the onions are starting to turn a medium golden colour, add garlic and sauté for 1 minute. Add mushrooms, sauté for 3-4 minutes or until the mushrooms are starting to soften. Sprinkle in thyme, sage, salt and pepper. Stir to coat.
  3. Add sweet potatoes, lentils and quinoa. Stir in well. Pour in vegetable broth, bring to a boil, cover, reduce heat to medium low and gently boil for 40-45 minutes, or until the lentils are soft and the quinoa is translucent.
  4. Remove from heat, gently stir, cover and let sit for 10 minutes. Serve.


Makes 8 cups

One serving = 1 ½ cups

Per Serving: 302 Calories, 6.5 g Total Fat, 0.5 g Saturated Fat, 0 g Trans Fat, 0 mg Cholesterol, 143 mg Sodium, 50.4 g Carbohydrate, 7.8 g Fibre, 8.5 g Sugars, 0 g Added Sugars, 15.4 g Protein, 671 mg Potassium

Carbohydrate Choice = 3 choices


Quinoa comes in golden, red, black and mixed. I like the way the red quinoa looks in this dish, but its your call.