Herby Tomato Lentil & Roast Veggie Stew

Name: Herby Tomato Lentil & Roast Veggie Stew with Garlic Dippers
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 zucchini; 1 carrot; 1 capsicum; 1 brown onion; 1 garlic; 1 Bake-At-Home Ciabatta; 1 packet lentils; 1 sachet garlic & herb seasoning; 1 box passata; 1.25 cup water; 1 tsp brown sugar; 1 sachet vegetable stock powder; 1 bag baby spinach leaves; 1 packet plant-based basil pesto

with Garlic Dippers

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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:

Calorie Smart

•Veggie

•Climate Superstar

Allergens:

Gluten

•Soy

•Wheat

•Almond

The quantities provided above are averages only.

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

zucchini

carrot

capsicum

brown onion

garlic

Bake-At-Home Ciabatta

(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)

1 packet

lentils

1 sachet

garlic & herb seasoning

1 box

passata

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

plant-based basil pesto

(Contains: Almond; May be present: Eggs, Milk, Cashew, Walnut, Macadamia.)

Not included in your delivery

olive oil

1.25 cup

water

1 tsp

brown sugar

Nutritional Values

Energy (kJ)2506 kJ

Fat15.5 g

of which saturates1.4 g

Carbohydrate77.7 g

of which sugars24.5 g

Protein29.7 g

Sodium2058 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Cut zucchini, carrot and capsicum into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• When veggies have 10 minutes remaining, roughly chop brown onion. • Finely chop garlic. • Cut bake-at-home ciabatta into slices. • Drain and rinse lentils. • In a small bowl, combine garlic 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, stirring, until fragrant and slightly tender, 1-2 minutes.

• Meanwhile, brush garlic oil over ciabatta slices. • Place ciabatta directly on wire racks in 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.