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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
½ cup
Red Lentils
340 g
Butternut Squash, cubes
1.5 tsp
Cumin-Turmeric Spice Blend
(May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
1 tbsp
Indian Spice Mix
(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
2 unit(s)
Tomato
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Soy)
7 g
Cilantro
30 g
Ginger
1 unit(s)
Vegetable Broth Concentrate
1 unit(s)
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*
Nutrition Values
Utensils
Instructions
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.
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
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.
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. Once boiling, reduce heat to medium. Cook, stirring often, until lentils are tender, 12-15 min. (NOTE: If needed, thin mixture out with 1-2 tbsp water.)
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 flatbread. Season with salt and pepper. Toast in the top of the oven until golden and crisp, 5-6 min.
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 remaining cilantro over top. Serve golden flatbread on the side for dipping.