Sunday Lentil Stew
with Potatoes and Garlic Toast- Barley
- Wheat
- Milk
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 veggie and lentil wonder, while crispy, buttery dill-garlic toast is perfect for dipping.
Ingredients
398 g
Lentils, canned
113 g
Mirepoix
3 unit
Garlic, cloves
2 unit
Vegetable Broth Concentrate
230 g
Russet Potato
2 tbsp
Tomato Sauce Base
56 g
Leek, sliced
1 tsp
Dill-Garlic Spice Blend
2 unit
Ciabatta Roll
(Contains: Barley, Wheat)
3 tbsp
Sour Cream
(Contains: Milk)
56 g
Baby Spinach
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 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 pot over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), 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 Dill-Garlic Spice Blend and 1 cup water (dbl for 4 ppl). 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.
Meanwhile, melt 1 tbsp butter (dbl for 4 ppl) in a microwavable bowl, or in a small pan over low heat. Stir remaining Dill-Garlic Spice Blend into melted butter. Brush dill-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 potatoes into stew, then season with salt and pepper, to taste. Divide stew between bowls. Dollop sour cream over top. Serve garlic toast alongside.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many found it delicious and comforting, though some felt it needed more seasoning or spice for a bolder taste.
- Ease of prep: Generally easy to make, but a few found roasting potatoes separately time-consuming; some suggested microwaving for speed.
- Suggestions: Consider adding extra garlic, spices, or hot sauce to boost flavor; try sweet potatoes for a twist.
- Leftovers: Several mentioned it reheated well, making good leftovers for future meals.
- Texture: Some preferred keeping roasted potatoes separate to maintain crispiness; others found the stew comfortingly thick.
