Moroccan Lentils and Rice

This is a recipe I created years ago while eating low calorie. Lentils are high in fiber and protein, and long grain-brown and wild rice are also high in fiber. While there is no green vegetable to this all-in-one, you could easily add Spinach, Kale, Swiss Chard, or my favorite to spice it up-Mustard Greens. Raisins are a good source of iron. Garbanzo beans would also be good in this dish.

2 Tbs. Olive oil
1 Tbs. Butter (optional if Vegan)
1 large onion diced
2 medium Sweet Potatoes cubed
2 teaspoons of ground Cumin
1/4 teaspoon of ground Cinnamon
1/2 teaspoon of ground Ginger
1/2 teaspoon of ground Cayenne Pepper
4 cups of water
1 cup dried green lentils
1 cup Lundberg brand Wild Rice Blend
1 teaspoon of salt
1/2 cup Raisins

Saute the onion in the oil and butter, over medium high heat, for a few minutes, add the Sweet Potato and saute a few minutes longer. Add the spices and toast for 1/2 to 1 minute before adding the water. Add the Lentils, Rice, and salt and bring to a boil, reduce to a simmer with the lid on, and simmer for 50 minutes stirring occasionally and lowering the heat as needed to prevent sticking.  Add the Raisins when you have 10 minutes left on the cook time.

Hot sauce is great on this dish, my favorite is Mama Africa's Zulu Sauce: Peri Peri.