Italian Lentil Stew
with Cheesy Eggplant, Zucchini and Red Peppers
There's nothing like a warming lentil and veggie stew topped with cheesy eggplant to take away the autumn chill. Cozy sweaters and socks are optional for dinner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Baby Eggplant
227 g
Zucchini
227 g
Yellow Bell Pepper
10 g
Garlic
10 g
Basil
56 g
Onion, chopped
113 g
Red Lentils
1 box
Tomato Passata
113 g
Mozzarella Cheese, shredded
(Contains Milk)
1 unit
Vegetable Broth Concentrate
1 tbsp
Italian Seasoning
Not included in your delivery
Oil*
Nutrition Values
Utensils
Instructions
Wash and dry all produce.* Cut the zucchini into 1/2-inch cubes. Core, then cut the bell pepper into 1/2-inch pieces. Mince or grate the garlic. Finely chop the basil leaves. (Reserve the basil stems — we'll use them to add extra flavour to the sauce!) Cut the eggplant into 1/4-inch thin round slices.
Heat a large oven-proof pan over high heat. Add a generous drizzle of oil, then the eggplant slices. Cook until golden-brown and slightly softened, 2 min per side. Transfer to a plate.
Reduce the heat to medium. Add a drizzle of oil, then the onions and peppers to the pan. Cook, until softened, 4-5 min. Add the garlic and Italian seasoning. Stir for 1 min.
Add the zucchini, lentils, passata, broth concentrate, basil stems and 3/4 cup water to the pan. Bring to a gentle boil and cook, covered, stirring occasionally, until the lentils soften, 14-15 min. (TIP: If you take a bite, the lentils should not be hard.)
Remove the basil stems from the sauce. Season with salt and pepper. Arrange the eggplant slices on top of the stew. Sprinkle over the mozzarella. Broil in the centre of the oven, until golden-brown and the cheese melts, 3-4 min. (TIP: If you don't have an oven-proof pan, transfer the mixture to a baking dish before broiling.)
Divide the stew between plates. Sprinkle with the basil leaves.
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