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Sunday Lentil Stew
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Sunday Lentil Stew

Sunday 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 veggie and lentil wonder, while crispy, buttery garlic toast is perfect for dipping.

Tags:
Veggie
Allergens:
Sulphites
Barley
Wheat
Milk

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

1 unit

Lentils

113 g

Mirepoix

2 unit

Garlic, cloves

2 unit

Vegetable Broth Concentrate

1 unit

Russet Potato

2 tbsp

Tomato Sauce Base

56 g

Leek, sliced

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

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*

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Nutrition Values

Calories660 kcal
Fat21 g
Saturated Fat10 g
Carbohydrate101 g
Sugar9 g
Dietary Fiber12 g
Protein21 g
Cholesterol40 mg
Sodium1650 mg
Trans Fat1 g
Potassium1300 mg
Calcium200 mg
Iron7.75 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
Peeler
Measuring Spoons
Large Pot
Measuring Cups
Silicone Brush
Small Bowl

Instructions

Prep and roast potatoes
1

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, 23-25 min.

Prep
2

Meanwhile, peel, then mince or grate garlic. Roughly chop spinach.Halve ciabatta, then arrange on another unlined baking sheet, cut-side up.

Cook veggies
3

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.

Cook stew
4

Add garlic and tomato sauce base to the pot with veggies. Cook, stirring often, until veggies are coated and garlic is fragrant, 1-2 min. Add lentils, including canning liquid, broth concentrates, half the Zesty Garlic Blend and 1 1/3 cups (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.

Make garlic toast
5

Meanwhile, melt 1 tbsp (2 tbsp) butter in a small microwavable bowl, or in a small pan over low heat. Stir remaining Zesty Garlic Blend into melted butter. Brush garlic butter over ciabatta, then season with salt and pepper. Toast in the top of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on ciabatta so they don't burn!)

Finish stew and serve
6

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.