Nutritionist's Pick: Beet and Lentil Stew
with Seared Halloumi and Lemon Crema- Milk
- Soy
- Sulphites
- May contain traces of allergens
- Gluten
- Wheat
- Milk
- Sulphites
- Mustard
- Tree nuts
- Peanuts
- Sesame
Ingredients: Lentils (lentils, water, salt, calcium chloride, disodium EDTA, citric acid) • Beet • Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Halloumi (milk) (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) • Lemon • Yellow onion • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Dill.
Ingredients
1 unit(s)
Halloumi Cheese
(Contains: Milk)
1 unit(s)
Lentils, canned
(May be present: Gluten, Wheat)
2 unit(s)
Beet
56 g
Yellow Onion, chopped
1 unit(s)
Lemon
7 g
Dill
1 unit(s)
Crushed Tomatoes with Garlic and Onion
43 mL
Sour Cream
(Contains: Milk May be present: Milk, Sulphites)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- Cut halloumi into 1/2-inch pieces. Set aside on a plate.
- Peel, then grate beets. (TIP: We suggest using gloves when prepping beets and using the largest grate side of a box grater!)
- Heat a large pot over medium-high.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then onions and beets. Cook for 2 min, stirring often, until beginning to soften. Season with salt and pepper.
- To the pot, add lentils with their liquid, crushed tomatoes, stock powder and 2 cups (4 cups) water. Bring to a boil.
- Once boiling, reduce heat to medium and simmer for 10-15 min, stirring occasionally, until beets are tender.
- Meanwhile, using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- Strip dill leaves from stems, then roughly chop.
- Zest, then juice lemon.
- Five minutes before stew is done simmering, heat a large non-stick pan over medium.
- When the pan is hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches.) Cook for 4-6 min, stirring occasionally, until mostly golden.
- Transfer to a plate.
- In a small bowl, combine sour cream and half the lemon zest. Season with salt.
- Stir lemon juice, half the dill and remaining lemon zest into stew. Season with pepper.
- Divide beet and lentil stew between bowls. Top with halloumi.
- Spoon lemon crema over top, then sprinkle with remaining dill.
