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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
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.
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 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 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.
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!)
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.
