Moroccan Beef-and-Lentil Stew
with Roasted Eggplant and Garlic Yogurt- Milk
- Soy
- Sulphites
- Wheat
- Fish
- Soy
- Egg
- Milk
- Peanuts
- Sesame
- Wheat
- Crustaceans
- Tree nuts
- Sulphites
- Mustard
- May contain traces of allergens
- Gluten
Ingredients: Eggplant • Ground beef • Carrot • Yellow onion • Greek yogurt (milk) (skim milk, cream, active bacterial cultures) • Red lentils • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Beef stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, maltodextrin), hydrolyzed vegetable proteins (soy), palm oil, corn starch, dehydrated onion, caramel colour (sulphites), silicon dioxide, herbs, disodium inosinate, disodium guanylate, spice extracts, natural flavour) • Middle Eastern spice blend (mustard) (spices, paprika powder, salt, sugar (corn syrup solids, sugar), garlic powder, black pepper, mustard ground, canola oil, oleoresin paprika, silicon dioxide) • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide) • Cilantro • Garlic.
Ingredients
250 g
Ground Beef
½ cup
Red Lentils
(May be present: Fish, Soy, Egg, Milk, Peanuts, Sesame, Wheat, Crustaceans, Tree nuts, Sulphites, Mustard)
1 unit(s)
Yellow Onion
7 g
Cilantro
1 unit(s)
Eggplant
1 unit(s)
Carrot
1 unit(s)
Greek Yogurt
(Contains: Milk)
15 g
Beef Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
4 tbsp
Tomato Sauce Base
(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
1 unit(s)
Garlic, cloves
8 g
Moroccan Spice Blend
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
Not included in your delivery
1 tbsp
Oil*
tsp
Salt*
tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Remove and discard eggplant stem, then cut eggplant into 1/2-inch pieces.
- To a parchment-lined baking sheet, add eggplant, half the Moroccan Spice Blend and 1 tbsp oil. Season with salt and pepper. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.)
- Roast in the middle of the oven for 18-22 min, stirring halfway, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)
- Peel, then halve carrot lengthwise. Cut into 1/8-inch half-moons.
- Peel, then cut onion into 1/4-inch pieces.
- Using a strainer, rinse lentils until water runs clear.
- Heat a large pot over medium-high
- When hot, add beef, carrots, onions and remaining Moroccan Spice Blend to the dry pot. Season with salt and pepper.
- Cook for 4-6 min, breaking up beef into smaller pieces, until no pink remains.**
- To the pot, add lentils, tomato sauce base and stock powder. Stir to combine.
- Add 3 cups (5 cups) water. Bring to a boil over high.
- Once boiling, reduce heat to medium-low. Cover and cook for 10-12 min, stirring often, until lentils and veggies are tender.
- While stew cooks, peel, then mince or grate garlic.
- Roughly chop cilantro.
- To a small bowl, add yogurt and garlic. Season with salt and pepper. Stir to combine.
- Stir roasted eggplant into stew. Season with salt and pepper. (TIP: If you prefer a brothier stew, add more water, 1/4 cup at a time.)
- Divide stew between bowls.
- Top with garlic yogurt.
- Sprinkle cilantro and crispy shallots over top.
