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Spiced Carrot and Lentil Stew

Spiced Carrot and Lentil Stew

with Herb Focaccia

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We're all committed to New Year resolutions of healthy eating, but we still need our comfort foods. This veggie-packed stew checks both boxes!

Allergens:Milk/LaitWheat/Blé

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

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

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 (Milk, Wheat)

(ContainsMilk/Lait, Wheat/Blé)

Not included in your delivery

unit

Sugar*

unit

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories675 kcal
Fat12 g
Saturated Fat4 g
Carbohydrate116 g
Sugar16 g
Dietary Fiber16 g
Protein31 g
Cholesterol13 mg
Sodium916 mg
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Pot
Baking Sheet
Instructionsarrow up iconarrow up icon
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1

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

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.

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!