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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
113 g
Lentilles rouges
170 g
Pomme de terre Yukon
170 g
Carotte
170 g
Céleri, haché
56 g
Oignon, haché
10 g
Ail
1 boîte(s)
Tomates en dés
1 cc
Mélange d’épices sri lankais
7 g
Coriandre
1 pièce(s)
Concentré de bouillon de légumes
1 pièce(s)
Focaccia aux herbes et au fromage
(Contient Lait, Blé)
Pas inclus dans votre livraison
pièce(s)
Sucre*
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
Instructions
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!