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 dill-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
398 g
Lentils, canned
113 g
Mirepoix
3 unit
Garlic, cloves
2 unit
Vegetable Broth Concentrate
230 g
Russet Potato
2 tbsp
Tomato Sauce Base
56 g
Leek, sliced
1 tsp
Dill-Garlic Spice Blend
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 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, 25-28 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-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), 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 tomato sauce base coats veggies and garlic is fragrant, 1-2 min. Add lentils, including liquid, broth concentrate, half the Dill-Garlic Spice Blend and 1 cup water (dbl for 4 ppl). 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.
Meanwhile, melt 1 tbsp butter (dbl for 4 ppl) in a microwavable bowl, or in a small pan over low heat. Stir remaining Dill-Garlic Spice Blend into melted butter. Brush dill-garlic butter over ciabatta, then season with salt and pepper. Toast garlic ciabatta 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.
