Black Lentils, Sweet Potatoes, White Beans, Red Rice, Seasonal Vegetables, Sautéed Greens, Garlic, Shallots, Sherry Vinaigrette, Nutritional Yeast

In a pot, combine black lentils and red rice with 4 cups of water. Bring to a boil, then reduce heat and simmer until tender, about 25-30 minutes. Drain any excess water and set aside.

Prepare the Lentils and Rice

In a large pan, heat a little oil over medium heat. Add diced sweet potatoes and cook for about 10 minutes until they start to soften. Add the seasonal vegetables and continue to cook for another 5-7 minutes.

Cook Sweet Potatoes and Seasonal Vegetables

In the same pan, add minced garlic and shallots. Sauté for about 2-3 minutes until fragrant and shallots are translucent.

Sauté Aromatics

Add the cooked lentils, red rice, white beans, and sautéed greens to the pan. Stir well to combine and cook for an additional 5 minutes until everything is heated through.

Combine Ingredients

Drizzle sherry vinaigrette over the mixture and toss to coat. Sprinkle nutritional yeast on top and mix well.

Add Dressing

Taste and adjust seasoning as needed. Serve warm as a hearty vegan meal.

Serve

Black lentils

Sweet potatoes, diced

White beans, canned, drained and rinsed

Red rice

Seasonal vegetables (carrots, zucchini, etc.), diced

Sautéed greens (kale or spinach)

Garlic, minced

Shallots, minced

Sherry vinaigrette

Nutritional yeast

Southern Vegan Cassoulet (GF)

Make Southern Vegan Cassoulet (GF) Recipe in just 1h . Black Lentils, Sweet Potatoes, White Beans, Red Rice, Seasonal Vegetables, Sautéed Greens, Garlic, Shallots, Sherry Vinaigrette, Nutritional Yeast

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