Easy Herby Tomato Lentil & Roast Veggie Stew
with Garlic Dippers
Herby tomato lentils, roast veggie goodness and garlic dippers. Here is another plant-based fave to hit your dinner table!
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
capsicum
1 bag
Carrot & Zucchini Mix
1
brown onion
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 packet
garlic paste
1 sachet
garlic & herb seasoning
1 packet
lentils
1 box
passata
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
plant-based basil pesto
(Contains Almond; May be present: Egg, Milk, Cashew, Walnut, Macadamia. )
Not included in your delivery
olive oil
1.25 cup
water
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut capsicum into bite-sized chunks. • Place carrot & zucchini mix and capsicum on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. • When roast veggies have 10 minutes remaining, roughly chop brown onion. • Cut bake-at-home ciabatta into slices. Drain and rinse lentils. • In a small bowl, combine garlic paste and a drizzle of olive oil. Season with salt and pepper
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring occasionally, until softened, 4-5 minutes. • Add garlic & herb seasoning and lentils and cook, until fragrant and slightly tender, 1-2 minutes.
• Meanwhile, brush garlic oil over ciabatta slices. • Place ciabatta directly on wire racks in the oven and bake until golden, 5-7 minutes. • To saucepan with lentils, stir in passata, the water, the brown sugar and vegetable stock powder. Simmer until slightly reduced, 2-3 minutes. • Remove from heat, and add roasted veggies and baby spinach leaves, stirring until combined. Season to taste.
• Divide herby tomato lentil and roast veggie stew between bowls. • Top with plant-based basil pesto. Serve with garlic dippers. Enjoy!