Sweet Potato Lentil Stew with Wild Rice


Wild rice is still a somewhat new ingredient I’m experimenting with, and as noticeable in the photo I’m still working on preventing the black rice from darkening my dishes. I did rinse the rice this go around but apparently not enough. The dark color of the broth did actually make the orange of the sweet potato pop and definitely helped show off the vibrant colors of the garnishes…so not a total let down. I’ll just have to keep practicing until I figure out the best way to tone down that black rice a bit. Suggestions are welcomed!

I went a bit heavy handed on the heat and added a generous amount of cumin to this stew, which was a perfectly comforting compliment to the chilly night I served it. This recipe can easily be adapted to pretty much any flavor profile you prefer so get creative. I garnished mine with a dollop of sour cream, fried onions, and fresh cilantro.

Sweet Potato Lentil Stew with Wild Rice


1 cup Wild Rice, rinsed

2 cups Water or Stock

1/2 Sweet Potato, cubed

1 Carrot, diced

2 stalks Celery, diced

1/2 Sweet Onion, diced

1/2 cup Yellow Lentils

3 cups Vegetable Stock

1 tsp Cumin Powder

1/4 tsp Red Pepper flakes

1 tsp Oil of choice

Salt and Pepper to taste


In a small Dutch oven or saucepan with a tight fitting lid, bring two cups of water to boil over high flame. Stir in a pinch of salt and the wild rice. Bring back up to a boil, cover with lid, then reduce to low flame. Simmer the rice 30 to 40 minutes or until the rice is tender and all the water is absorbed. Remove rice from pan, wipe clean. Set rice aside.

In the same Dutch oven, heat 1 tsp of oil over med high flame. Add in the sweet potato, celery, onions, and carrots. Salt and pepper. Saute the veggies for about 5 minutes then add in the Cumin powder and red pepper flakes and continue cooking until the veggies are tender, about 5 minutes more. Add in the stock and bring to a boil. Once boiling add in the lentils and cook until the lentils are tender about 20 to 30 minutes. Turn off the heat, stir in the wild rice, taste and adjust seasonings as needed. Serve with a dollop of sour cream, fried onions, and fresh cilantro.





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