Loaded Lentil Chili-Cheese Potato Wedges

Loaded Lentil Chili-Cheese Potato Wedges

with Avocado and Sour Cream

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Tonight, we're turning lentils into the vegetarian version of a pub classic, featuring roast potato wedges, avocado, sour cream, and the always delicious cheddar cheese.


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

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

460 g

Russet Potato

¾ cup

Red Lentils

½ cup

Cheddar Cheese, shredded


56 g

Red Onion, chopped

12 g


1 unit

Vegetable Broth Concentrate

1 tbsp

Mexican Seasoning

¼ cup

Tomato Sauce

160 g

Roma Tomato

6 tbsp

Sour Cream


2 unit

Green Onions

1 unit


1 tsp

Chipotle Powder

Not included in your delivery

¼ tsp

Salt and Pepper*

2 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2971 kJ
Calories710 kcal
Fat45 g
Saturated Fat13 g
Carbohydrate113 g
Sugar11 g
Dietary Fiber12 g
Protein38 g
Cholesterol55 mg
Sodium1180 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Garlic Press
Medium Pot
Measuring Cups
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F.Wash and dry all produce.Heat Guide for Step 3: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Cut potatoes into 1/4-inch thick wedges. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 21-23 min.


While the potatoes roast, peel, then mince or grate the garlic. Heat a medium pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl). Add the red onions to the pot. Cook, stirring occasionally, until softened, 3-4 min. Season with salt and pepper.


Add the tomato sauce, lentils, broth concentrate(s), garlic, Mexican seasoning, 3 cups water (dbl for 4 ppl) and 1/4 tsp chipotle powder (NOTE: Reference Heat Guide) to the same pot. Bring to a gentle boil and cook, stirring occasionally, until lentils soften, 18-20 min. Season with salt and pepper.


While the chili simmers, thinly slice the green onions. Cut the tomatoes into 1/2-inch pieces. Peel, pit, then cut avocados into 1/2-inch pieces.


Once the potatoes are finished roasting, divide between plates. Top with the lentil chili. Sprinkle over the cheese. Top with green onions, diced tomatoes and avocados. Dollop over the sour cream.