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Italian Lentil and Mushroom Stew
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Italian Lentil and Mushroom Stew

Italian Lentil and Mushroom Stew

on Creamy Smashed Potatoes

This hearty bowl provides all the comfort of shepherd's pie without the finicky assembly. Protein-packed lentils and savoury mushrooms are a satisfying and wholesome swap for the usual ground meat.

Tags:
Veggie
Allergens:
Soy
Sulphites
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

398 mL

Lentils, canned

227 g

Mushrooms

360 g

Yellow Potato

6 g

Garlic

113 g

Mirepoix

56 g

Baby Spinach

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp

Italian Seasoning

2 tbsp

Tomato Sauce Base

2 tbsp

Cream Cheese

(Contains Milk)

7 g

Parsley

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp

Oil*

2 tsp

Salt*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories470 kcal
Fat24 g
Saturated Fat10 g
Carbohydrate62 g
Sugar8 g
Dietary Fiber11 g
Protein15 g
Cholesterol35 mg
Sodium1160 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Large Pot
Measuring Spoons
Large Non-Stick Pan
Colander
Measuring Cups
Potato Masher

Instructions

Prep
1

Before starting, wash and dry all produce. Thinly slice mushrooms. Peel, then mince or grate garlic. Roughly chop parsley. Cut potatoes into 1-inch pieces.

Cook potatoes
2

Combine potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) in a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered, until fork-tender, 10-12 min.

Cook veggies
3

While potatoes cook, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms. Cook, stirring often, until beginning to brown, 2-3 min. Add 1/2 tbsp oil (dbl for 4 ppl), then mirepoix. Cook, stirring occasionally, until veggies are tender, 3-4 min.

Make stew
4

Add garlic, tomato sauce base and Italian Seasoning to the pan with veggies. Cook, stirring often, until fragrant, 1-2 min. Add lentils, including liquid, and soy sauce. Reduce heat to medium and simmer, stirring occasionally, until stew thickens slightly, 5-8 min. Season with salt and pepper. Add spinach and stir until wilted, 1 min.

Finish potatoes
5

When potatoes are fork-tender, reserve 1/4 cup potato cooking water (dbl for 4 ppl), then drain and return potatoes to the same pot, off heat. Mash cream cheese and 2 tbsp butter (dbl for 4 ppl) into potatoes until creamy. Season with salt and pepper, then stir in half the parsley. For a lighter consistency, add reserved potato water, 1-2 tbsp at a time, if desired.

Finish and serve
6

Divide mashed potatoes between bowls. Top with lentil stew. Sprinkle remaining parsley over top.