Lentil Loaded Spuds & Tomato-Kale Salad
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Lentil Loaded Spuds & Tomato-Kale Salad

Lentil Loaded Spuds & Tomato-Kale Salad

with Coconut Yoghurt

Bursting with Indian-inspired flavours, this winner plant-based dinner is comfort on a plate. If you love lentil dhal over rice, wait till you try it on the baked potatoes. Trust us, it works.

This recipe is under 650kcal per serving.

Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!

Tags:
Plant Based
Under 650kcal
Climate Superstar
Allergens:
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 Time50 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1

brown onion

2 clove

garlic

1 punnet

Snacking Tomatoes

1

carrot

1 packet

brown lentils

1 sachet

Mumbai spice blend

1 packet

tomato paste

1 packet

coconut milk

1 sachet

vegetable stock powder

1 bag

kale & spinach

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 bag

mint

1 packet

Plant-Based Coconut Yoghurt

(May be present: Milk. )

Not included in your delivery

olive oil

¼ cup

water

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2682 kJ
Fat25.7 g
of which saturates20.5 g
Carbohydrate68.1 g
of which sugars18 g
Protein28.2 g
Sodium1824 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Large Frying Pan

Instructions

1
1

• Preheat oven to 200°C/180°C fan-forced. • Slice potato into halves. • Place potato halves on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Arrange so that each potato is cut-side down. • Bake until crisp and tender, 45-50 minutes.

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

2
2

• While the potatoes are baking, finely chop brown onion and garlic. • Halve snacking tomatoes then set aside. • Grate carrot. • Drain and rinse brown lentils.

3
3

• When the potatoes have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan, over medium-high heat. • Cook onion and carrot, tossing, until tender, 4-5 minutes.

4
4

• Add garlic, Mumbai spice blend and tomato paste. Cook until fragrant, 1 minute. • Stir in lentils, coconut milk, vegetable stock powder and the water. Simmer until thickened, 2-4 minutes. • Season with salt and pepper to taste.

5
5

• While the lentils are simmering, combine a drizzle of white wine vinegar and olive oil in a medium bowl. Season, then add kale & spinach and tomato. Toss to coat.

6
6

• Divide potatoes and tomato-kale salad between plates. • Spoon lentils over potatoes. Sprinkle with flaked almonds. Tear over mint leaves. • Serve with a dollop of plant-based coconut yoghurt. Enjoy!