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Italian Lentil Stew

Italian Lentil Stew

with Cheesy Eggplant, Zucchini and Red Peppers

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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.

Preparation Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

200 g

Baby Eggplant

227 g


227 g

Yellow Bell Pepper

10 g


10 g


56 g

Onion, chopped

113 g

Red Lentils

1 box

Tomato Passata

113 g

Mozzarella Cheese, shredded


1 unit

Vegetable Broth Concentrate

1 tbsp

Italian Seasoning

Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2506 kJ
Calories599 kcal
Fat24 g
Saturated Fat12 g
Carbohydrate59 g
Sugar16 g
Dietary Fiber15 g
Protein33 g
Cholesterol47 mg
Sodium922 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.
Utensilsarrow down iconarrow down icon
Garlic Press
Large Oven-Proof Pan
Measuring Cups
Instructionsarrow up iconarrow up icon
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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.