Sunday Beyond Meat® and Lentil Stew
with Potatoes and Garlic Toast
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 Beyond Meat®, veggie and lentil wonder, while crispy, buttery dill-garlic toast is perfect for dipping.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 g
Lentils, canned
113 g
Mirepoix
3 unit(s)
Garlic, cloves
2 unit(s)
Vegetable Broth Concentrate
230 g
Russet Potato
2 tbsp
Tomato Sauce Base
56 g
Leek, sliced
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
2 unit(s)
Ciabatta Roll
(Contains Barley, Wheat)
3 tbsp
Sour Cream
(Contains Milk)
56 g
Baby Spinach
2 unit(s)
Beyond Meat®
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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 (1 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.
Meanwhile, peel, then mince or grate garlic. Roughly chop spinach.Halve ciabatta, then arrange on another unlined baking sheet, cut-side up.Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® patties. Cook, breaking up patties into bite-sized pieces, until crispy, 5-6 min.** Season with salt and pepper.
Heat a large pot over medium heat. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pot until melted.Add mirepoix and leeks. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper.
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 Zesty Garlic Spice Blend and 1 1/3 cup (2 2/3 cups) water. 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, to taste.
Meanwhile, melt 1 tbsp (2 tbsp) butter in a small microwavable bowl, or in a small pan over low heat. Stir remaining Zesty Garlic Spice Blend into melted butter. Brush 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!)
Add spinach to stew. Stir until wilted, 1-2 min.Stir Beyond Meat® and potatoes into stew, then season with salt and pepper, to taste.Divide stew between bowls.Dollop sour cream over top. Serve garlic toast alongside.
Stir Beyond Meat® into stew along with potatoes.
