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Spiced Lentil Stew

Spiced Lentil Stew

with Apples, Homemade Croutons and Pepitas

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Flavoured with warm spices and sweetened with veggies and apple, this hearty and comforting stew is pure heaven. The crunchy croutons and pepitas add layers of texture that will have you coming back for more!

Tags:VeggieQuick Prep
Allergens:Wheat/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 difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½ cup

Red Lentils

1 unit

Gala Apple

113 g

Yellow Onion

2 tbsp

Mild Curry Paste

1 tbsp

Moroccan Spice Blend

2 unit

Vegetable Broth Concentrate

1 unit

Ciabatta Roll

(ContainsWheat/Blé)

28 g

Pepitas

7 g

Cilantro

56 g

Baby Spinach

170 g

Carrot

170 g

Sweet Potato

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

2 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories670 kcal
Fat24 g
Saturated Fat5 g
Carbohydrate97 g
Sugar23 g
Dietary Fiber19 g
Protein24 g
Cholesterol0 mg
Sodium1170 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
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 375˚F. Wash and dry all produce. Cut ciabatta into 1-inch pieces. Add ciabatta and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Toast in the top of the oven, stirring halfway through, until croutons are golden-brown, 14-16 min. At the halfway mark, add pepitas to the baking sheet. Toast pepitas and croutons for the remainder of the cook time until golden.

2

Meanwhile, peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Peel, core, then cut apple into 1/2-inch pieces. Peel, then cut onion into 1/4-inch pieces. Roughly chop cilantro. Peel, then cut sweet potato into 1/2-inch pieces.

3

Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until onions soften slightly, 2-3 min. Add sweet potatoes, carrots, Moroccan Spice Blend and curry paste. Cook, stirring often, until fragrant, 30 sec.

4

Add lentils, broth concentrates and 2 1/4 cups water (dbl for 4 ppl) to the pot with veggies. Season with salt and pepper, to taste. Bring to a boil over high. Once boiling, add apples. Reduce heat to medium. Cover and cook, stirring occasionally, until veggies are tender and apples are soft, 8-10 min. (TIP: If you prefer a thinner stew, add water until stew reaches desired consistency. If you prefer a thicker stew, continue cooking with the lid off.)

5

Add spinach, then stir until wilted 1-2 min. Season with salt and pepper, to taste.

6

Divide stew between bowls. Sprinkle with cilantro and pepitas, then top with croutons.