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Lentils with Blue Cheese

Lentils with Blue Cheese

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Winter salads are all the rage at the moment, so HelloFresh has come up with a real winter winner. This lentil stack ticks all the boxes, sweet cherry tomatoes, vitamin packed spinach, aromatic Thyme and that tangy and creamy blue cheese. This quick stack will have your mates lining up for seconds.

Allergens:Milk

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 Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
6
Ingredientsarrow down iconarrow down icon
Serving amount
2
4
6

450 g

potatoes

1 punnet

cherry tomatoes

1 bunch

thyme

1

red onion

1 clove

garlic

140 g

baby spinach leaves

1 tin

lentils

1

lemon

1 wedge

blue cheese

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2470 kJ
Fat28 g
of which saturates12 g
Carbohydrate51 g
of which sugars12 g
Dietary Fibre0 g
Protein26 g
Sodium963 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Bowl
Pan
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, thinly slice the potatoes and finely slice the onion. Halve the tomatoes. Peel and crush the garlic. Drain and rinse the lentils. Juice the lemon. Break the cheese into chunks.

2

Preheat oven to 200ºC/180° fan-forced.

3

Place the potatoes on a lined baking tray with half of the olive oil, season with salt and pepper and cook for 10 minutes.

4

Meanwhile, place the cherry tomatoes in a bowl with the remaining olive oil, thyme and balsamic vinegar and marinate for 10 minutes. Drain tomatoes, reserving the marinade and add them to the baking tray with the potatoes. Roast for a further 10 minutes or until the potatoes are tender and tomatoes have slightly collapsed.

5

Place the red onion in the reserved marinade from the tomatoes and let it sit for about 5 minutes.

6

Meanwhile, in a saucepan, add a little olive oil and the garlic and fry for 1 minute, or until fragrant. Stir in the baby spinach for 1-2 minutes or until the spinach begins to wilt. Add the lentils, marinated onions and lemon juice and stir gently until warmed through.

7

Divide the potato slices and roasted tomatoes among plates, then top with the lentils and blue cheese.