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.
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
1 pièce(s)
Lentilles, en conserve
113 g
Mirepoix
2 pièce(s)
Gousses d'ail
2 pièce(s)
Concentré de bouillon de légumes
1 pièce(s)
Pomme de terre Russet
2 cs
Base de sauce tomate
56 g
Poireau, émincé
1 cs
Mélange d’épices acidulé à l’ail
(Contient Sulfites)
2 pièce(s)
Petit pain ciabatta
(Contient Gluten)
3 cs
Crème sure
(Contient Lait)
56 g
Bébés épinards
Pas inclus dans votre livraison
2 cs
Beurre non salé*
(Contient Lait)
½ cs
Huile*
¼ cc
Sel*
¼ cc
Poivre*
Informations nutritionnelles
Ustensiles
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 tomato sauce base coats veggies and garlic is fragrant, 1-2 min. Add lentils, including liquid, broth concentrate, half the Zesty Garlic Spice 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 Spice Blend into melted butter. Brush 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.