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Sunday Lentil Stew

Sunday Lentil Stew

with Potatoes and Garlic Toast

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This hearty stew tastes like it has been simmering for hours, but it's done in just 30 min! Sour cream brings a touch of creaminess to this veggie and lentil wonder, while crispy, buttery dill-garlic toast is perfect for dipping.

Tags:Veggie
Allergens:BarleyGlutenMilk

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

398 g

Lentils, canned

113 g

Mirepoix

3 unit

Garlic, cloves

2 unit

Vegetable Broth Concentrate

230 g

Russet Potato

2 tbsp

Tomato Sauce Base

56 g

Leek, sliced

1 tsp

Dill-Garlic Spice Blend

2 unit

Ciabatta Roll

(ContainsBarley, Gluten)

3 tbsp

Sour Cream

(ContainsMilk)

56 g

Baby Spinach

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk)

½ tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories670 kcal
Fat21 g
Saturated Fat11 g
Carbohydrate101 g
Sugar10 g
Dietary Fiber12 g
Protein21 g
Cholesterol31 mg
Sodium1610 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.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Peeler
Large Pot
Measuring Cups
Silicone Brush
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Add potatoes and 1/2 tbsp oil to an unlined baking 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.

2

Meanwhile, peel, then mince or grate garlic. Roughly chop spinach. Halve ciabatta, then arrange on another unlined baking sheet, cut-side up.

3

Heat a large pot over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pot until melted. Add mirepoix and leeks. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper.

4

Add garlic and tomato sauce base to the pot with veggies. Cook, stirring often, until tomato sauce base coats veggies and garlic is fragrant, 1-2 min. Add lentils, including liquid, broth concentrate, half the Dill-Garlic Spice Blend and 1 cup water (dbl for 4 ppl). Bring to a boil over high. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until stew thickens slightly, 4-5 min. (TIP: Add more water if you prefer a more soup-like consistency.) Season with salt and pepper.

5

Meanwhile, melt 1 tbsp butter (dbl for 4 ppl) in a microwavable bowl, or in a small pan over low heat. Stir remaining Dill-Garlic Spice Blend into melted butter. Brush dill-garlic butter over ciabatta, then season with salt and pepper. Toast garlic ciabatta in the top of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on ciabatta so they don't burn!)

6

Add spinach to stew. Stir until wilted, 1-2 min. Stir potatoes into stew, then season with salt and pepper, to taste. Divide stew between bowls. Dollop sour cream over top. Serve garlic toast alongside.