Spiced Lentil Stew
with Apples, Homemade Croutons and Pepitas
Flavoured with warm spices and sweetened with veggies and apple, this hearty and comforting stew is pure heaven. The crunchy croutons and pepitas add layers of texture that will have you coming back for more!
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
½ cup
Red Lentils
1 unit
Gala Apple
113 g
Yellow Onion
2 tbsp
Mild Curry Paste
1 tbsp
Moroccan Spice Blend
2 unit
Vegetable Broth Concentrate
1 unit
Ciabatta Roll
(Contains Gluten)
28 g
Pepitas
7 g
Cilantro
56 g
Baby Spinach
170 g
Carrot
170 g
Sweet Potato
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 375˚F. Wash and dry all produce. Cut ciabatta into 1-inch pieces. Add ciabatta and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Toast in the top of the oven, stirring halfway through, until croutons are golden-brown, 14-16 min. At the halfway mark, add pepitas to the baking sheet. Toast pepitas and croutons for the remainder of the cook time until golden.
Meanwhile, peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Peel, core, then cut apple into 1/2-inch pieces. Peel, then cut onion into 1/4-inch pieces. Roughly chop cilantro. Peel, then cut sweet potato into 1/2-inch pieces.
Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until onions soften slightly, 2-3 min. Add sweet potatoes, carrots, Moroccan Spice Blend and curry paste. Cook, stirring often, until fragrant, 30 sec.
Add lentils, broth concentrates and 2 1/4 cups water (dbl for 4 ppl) to the pot with veggies. Season with salt and pepper, to taste. Bring to a boil over high. Once boiling, add apples. Reduce heat to medium. Cover and cook, stirring occasionally, until veggies are tender and apples are soft, 8-10 min. (TIP: If you prefer a thinner stew, add water until stew reaches desired consistency. If you prefer a thicker stew, continue cooking with the lid off.)
Add spinach, then stir until wilted 1-2 min. Season with salt and pepper, to taste.
Divide stew between bowls. Sprinkle with cilantro and pepitas, then top with croutons.
