Spiced Carrot and Lentil Stew
with Herb Focaccia
We're all committed to New Year resolutions of healthy eating, but we still need our comfort foods. This veggie-packed stew checks both boxes!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
113 g
Red Lentils
170 g
Yukon Potato
170 g
Carrot
170 g
Celery, chopped
56 g
Onion, chopped
10 g
Garlic
1 can
Diced Tomatoes
1 tsp
Sri Lankan Spice
7 g
Cilantro
1 unit
Vegetable Broth Concentrate
1 unit
Herb and Cheese Focaccia
(Contains Milk, Wheat)
Not included in your delivery
unit
Sugar*
unit
Oil*
Nutrition Values
Utensils
Cooking Steps
Preheat over to 200°F (To warm up the focaccia.)
Prep: Wash and dry all produce. Mince or grate the garlic. Roughly chop the cilantro. Cut the potato into 1/2-inch cubes. Rinse the lentils in a strainer.
Start the soup: Heat a medium pot over medium-high heat. Add a drizzle of oil, then the onion. Cook until golden-browned, 5-6 min. Add the carrot, celery, garlic, lentils, potatoes, diced tomatoes, broth concentrate(s), 21/2 cups water (double for 4 people) and as much Sir Lankan spice blend as you dare! Gently boil until the potatoes are fork-tender, 12-15 min. Season with salt, pepper and sugar to taste.
Warm the focaccia: Meanwhile, place the focaccia on a baking sheet. Bake in the centre of the oven until warmed and ready to serve.
Finish and serve: Divide the soup into bowls and sprinkle with cilantro. Serve with warm focaccia. Enjoy!
