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

Lentil Loaded Spuds & Tomato-Kale Salad

with Plant-Based Cheese & 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 cheezy baked potatoes. Trust us, it works.

This recipe is under 650kcal per serving.

Tags:
Under 650kcal
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
DifficultyEasy

Ingredients

Serving amount

2

potato

1 packet

Plant-based Grated Cheese

1

brown onion

2 clove

garlic

1 punnet

snacking tomatoes

1

carrot

1 packet

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)2029 kJ
Fat25.5 g
of which saturates20.3 g
Carbohydrate66.7 g
of which sugars20.8 g
Protein21 g
Sodium1899 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
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, 35-45 minutes. • Remove from oven, then carefully turn each potato to be cut-side up. Sprinkle with plant-based grated cheese. • Return to oven to bake until golden, a further 6-8 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 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, stirring, 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 the white wine vinegar and olive oil in a medium bowl. Season, then add kale & spinach and tomatoes. • Toss to coat.

6
6

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