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Loaded Lentil Chili-Cheese Potato Wedges

Loaded Lentil Chili-Cheese Potato Wedges

with Tomatoes and Sour Cream
4.0(296)
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Calories
: 
940 kcal
Protein
: 
40g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Soy
  • Sulphites
  • Mustard
  • May contain traces of allergens
  • Milk
  • Mustard
  • Tree nuts
  • Peanuts
  • Sesame
  • Wheat
  • Soy
  • Gluten
  • Fish
  • Egg
  • Crustaceans
  • Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

3 unit(s)

Russet Potato

1 cup

Red Lentils

½ cup

Cheddar Cheese, shredded

(Contains: Milk)

1 unit(s)

Red Onion

2 unit(s)

Garlic, cloves

1 tbsp

Vegetable Stock Powder

(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)

1 tbsp

Enchilada Spice Blend

(Contains: Sulphites May be present: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

2 unit(s)

Sour Cream

(Contains: Milk)

2 unit(s)

Green Onion

2 tbsp

Tex-Mex Paste

(Contains: Mustard May be present: Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)

113 g

Baby Tomatoes

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories940 kcal
Fat33 g
Saturated Fat12 g
Carbohydrate133 g
Sugar12 g
Dietary Fiber20 g
Protein40 g
Cholesterol45 mg
Sodium1920 mg
Trans Fat0.5 g
Potassium2650 mg
Calcium450 mg
Iron7.5 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.
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Medium Pot
•Measuring Cups

Cooking Steps

PDF
Roast potatoes
1
  • Cut potatoes into 1/2-inch wedges. 
  • Add potatoes, half the Enchilada Spice Blend and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Start chili
2
  • Meanwhile, peel, then cut onion into 1/2-inch pieces.
  • Peel, then mince or grate garlic.
  • Heat a medium pot over medium.
  • When hot, add 1 tbsp (2 tbsp) oil, then onions. Cook, stirring occasionally, until softened, 3-4 min. Season with pepper.
Finish chili
3
  • Add garlic, Tex-Mex paste and remaining Enchilada Spice Blend. Cook, stirring constantly, until fragrant, 30 sec.
  • Add lentils, stock powder and 2 cups (4 cups) water. Bring to a boil over high.
  • Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until lentils are tender and water has been absorbed, 12-15 min. Remove from heat. Season with salt and pepper.
Prep toppings
4
  • Meanwhile, thinly slice the green onions.
  • Halve tomatoes. 
Finish and serve
5
  • Once potato wedges have finished roasting, divide between plates.
  • Top with lentil chili.
  • Sprinkle cheese over top.
  • Top with tomatoes and green onions.
  • Dollop with sour cream.
Meal right image

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