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Spiced Red Lentil and Squash Stew
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Spiced Red Lentil and Squash Stew

Spiced Red Lentil and Squash Stew

with Golden Flatbread

Hearty, wholesome and cozy, this spiced veggie stew will have you headed to the pot for seconds! Tear, dip and dunk in toasted flatbread to enjoy with every bite.

Tags:
Veggie
Allergens:
Wheat

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

½ cup

Red Lentils

340 g

Butternut Squash, cubes

1.5 tsp

Cumin-Turmeric Spice Blend

1 tbsp

Indian Spice Blend

160 g

Tomato

2 unit

Flatbread

(Contains Wheat)

7 g

Cilantro

30 g

Ginger

1 unit

Vegetable Broth Concentrate

400 mL

Coconut Milk

56 g

Baby Spinach

28 g

Crispy Shallots

(Contains Wheat)

Not included in your delivery

3.5 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories1080 kcal
Fat70 g
Saturated Fat40 g
Carbohydrate123 g
Sugar22 g
Dietary Fiber9 g
Protein29 g
Cholesterol0 mg
Sodium1410 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

Baking Sheet
Parchment Paper
Measuring Spoons
Strainer
Large Pot
Small Bowl

Instructions

Roast squash
1

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Add squash, half the Cumin-Turmeric Spice Blend and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle the of oven, stirring halfway through, until tender and golden-brown, 20-22 min.

Prep
2

While squash roasts, peel, then finely grate ginger. Cut tomatoes into 1/2-inch pieces. Roughly chop cilantro. Rinse lentils in a strainer until water runs clear. Roughly chop spinach

Cook veggies
3

Heat a large pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then tomatoes. Cook, stirring occasionally, until tender, 4-6 min. Add ginger and Indian Spice Mix. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.

Cook lentils
4

Add lentils, broth concentrate, coconut milk and 1 1/4 cups water (dbl for 4 ppl) to the same pot. Bring to a boil over high heat. Hey Taylor! Please note how long it took to come to a boil, then confirm cook time at medium for lentils. Thanks! Once boiling, reduce heat to medium. Cook, stirring often, until lentils are tender, 12-15 min. (NOTE: If needed, thin out with 1-2 tbsp water.)

Toast flatbread
5

While lentils cook, stir together half the cilantro, remaining Cumin-Turmeric Spice Blend and 1 1/2 tbsp oil (dbl for 4 ppl) in a small bowl. Arrange flatbread on an unlined baking sheet. Spread spiced oil onto tops of flatbreads. Season with salt and pepper. Toast in the top of the oven until golden and crisp, 5-6 min.

Finish and serve
6

Add roasted squash and spinach to the pot with lentils. Cook, stirring until spinach wilts, 1-2 min. Season with salt and pepper, to taste. Divide stew between bowls. Sprinkle crispy shallots and cilantro over top. Serve golden flatbread on the side for dipping.

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