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Spiced Carrot and Lentil Stew

Spiced Carrot and Lentil Stew

with Herb Focaccia
3.0(52)
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Calories
675 kcal
Protein
31g protein
Total
30 minutes
Difficulty
Easy
Allergens:
  • Milk
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

113 g

Red Lentils

170 g

Yukon Potato

170 g

Carrot

170 g

Celery, chopped

56 g

Onion, chopped

10 g

Garlic

1 can

Diced Tomatoes

1 tsp

Sri Lankan Spice

7 g

Cilantro

1 unit

Vegetable Broth Concentrate

1 unit

Herb and Cheese Focaccia

(Contains: Milk, Wheat)

Not included in your delivery

unit

Sugar*

unit

Oil*

Calories675 kcal
Fat12 g
Saturated Fat4 g
Carbohydrate116 g
Sugar16 g
Dietary Fiber16 g
Protein31 g
Cholesterol13 mg
Sodium916 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.
Strainer
Pot
Baking Sheet

Cooking Steps

1

Preheat over to 200°F (To warm up the focaccia.)

Rinse the lentils
2

Prep: Wash and dry all produce. Mince or grate the garlic. Roughly chop the cilantro. Cut the potato into 1/2-inch cubes. Rinse the lentils in a strainer.

Cook the veggies
3

Start the soup: Heat a medium pot over medium-high heat. Add a drizzle of oil, then the onion. Cook until golden-browned, 5-6 min. Add the carrot, celery, garlic, lentils, potatoes, diced tomatoes, broth concentrate(s), 21/2 cups water (double for 4 people) and as much Sir Lankan spice blend as you dare! Gently boil until the potatoes are fork-tender, 12-15 min. Season with salt, pepper and sugar to taste.

4

Warm the focaccia: Meanwhile, place the focaccia on a baking sheet. Bake in the centre of the oven until warmed and ready to serve.

5

Finish and serve: Divide the soup into bowls and sprinkle with cilantro. Serve with warm focaccia. Enjoy!