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!
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Ingredients

2 medium large
sweet potatoes
2 tbsp
canola oil
2
diced onions
6
minced cloves garlic
1 (8 oz.) package
wiped clean and cut into quarters cremini mushrooms
2 tsp
dried thyme leaves
½ tsp
dried ground sage
¼ tsp
table salt
¼ tsp
freshly cracked coarse black pepper
1 cup
rinsed and well drained, whole dried green lentils
¼ cup
rinsed and well drained black or red quinoa
2 ¾ cups
no salt added vegetable broth

Instructions

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

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