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

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:
Under 650kcal
Veggie
Climate Superstar
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

zucchini

1

carrot

1

capsicum

1

brown onion

1

garlic

1

Bake-At-Home Ciabatta

(Contains Gluten, Soy, Wheat; May be present: Egg, 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: 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)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

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• Meanwhile, brush garlic oil over ciabatta slices. • Place ciabatta directly on wire racks in oven and bake until golden, 5-7 minutes.

5
5

• 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.

6
6

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