Easy Herby Tomato Lentil & Roast Veggie Stew
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Easy Herby Tomato Lentil & Roast Veggie Stew

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.

Tags:
Plant Based
Under 650kcal
Climate Superstar
Quick Prep
Veggie
Allergens:
Gluten
Soy
Wheat
Almond

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.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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

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Nutritional Values

Energy (kJ)2533 kJ
Fat16.1 g
of which saturates1.4 g
Carbohydrate78.1 g
of which sugars23.8 g
Protein29.2 g
Sodium2115 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Saucepan

Instructions

1
1

• 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

2
2

• 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.

3
3

• 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.

4
4

• Divide herby tomato lentil and roast veggie stew between bowls. • Top with plant-based basil pesto. Serve with garlic dippers. Enjoy!