Loaded Lentil Chili-Cheese Potato Wedges
with Tomatoes and Sour Cream
Tonight, we're turning lentils into the vegetarian version of a pub classic, featuring roasted potato wedges, sour cream and the always delicious cheddar cheese.
Ingredients: Russet potato • Red lentils • Red onion • Baby tomatoes • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Green onion • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables(sulfite) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Garlic.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
3 unit
Russet Potato
1 cup
Red Lentils
½ cup
Cheddar Cheese, shredded
(Contains Milk)
1 unit
Red Onion
2 unit
Garlic, cloves
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
1 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
2 unit
Sour Cream
(Contains Milk)
2 unit
Green Onion
2 tbsp
Tex-Mex Paste
(Contains Mustard May contain Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)
113 g
Baby Tomatoes
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/2-inch wedges.
- Add potatoes, half the Enchilada Spice Blend and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per 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. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, peel, then cut onion into 1/2-inch pieces.
- Peel, then mince or grate garlic.
- Heat a medium pot over medium heat.
- When hot, add 1 tbsp (2 tbsp) oil, then onions. Cook, stirring occasionally, until softened, 3-4 min. Season with pepper.
- Add garlic, Tex-Mex paste and remaining Enchilada Spice Blend. Cook, stirring constantly, until fragrant, 30 sec.
- Add lentils, stock powder and 2 cups (4 cups) water. Bring to a boil over high heat.
- Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until lentils are tender and water has been absorbed, 12-15 min. Remove from heat. Season with salt and pepper.
- Meanwhile, thinly slice the green onions.
- Halve tomatoes.
- Once potato wedges have finished roasting, divide between plates.
- Top with lentil chili.
- Sprinkle cheese over top.
- Top with tomatoes and green onions.
- Dollop with sour cream.
