Creamy green lentil stew
With a garlic poppy seed roll
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
60 g
Green lentils
½ piece
Leek
1 piece
Garlic
½ piece
Carrot
½ piece
Onion
75 g
Cooking cream
(Contains Milk)
75 g
Shredded kale
1 piece
Poppyseed roll
(Contains Soy, Wheat, Barley, Milk, Rye, Sesame May be present Egg, Lupin, Mustard, Peanuts, Celery, Soy, Tree nuts, Gluten, Milk)
10 g
Grated Pecorino DOP
(Contains Milk)
½ sachet(s)
Dried thyme
½ sachet(s)
Italian seasoning
Not included in your delivery
½ piece
Low sodium vegetable stock cube
½ tablespoon
Olive oil
375 milliliters
Water
½ tablespoon
[Reduced salt] soy sauce
to taste
Extra virgin olive oil
to taste
Salt and pepper
½ teaspoon
White wine vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200ºC. Finely chop the onion, slice the leek, and cut the carrot into crescents.
Heat a drizzle of olive oil in a large lidded pot over medium-high heat. Add the onion, leek and carrot to the pot. Fry for 3 - 4 minutes or until softened. In the meantime, crush or mince half of the garlic. Add the minced garlic, Italian seasoning, soy sauce, white wine vinegar and half of the thyme and fry for a further minute.
Crumble in the stock cube, add the lentils and the water. Bring to a boil. Cover and simmer on medium-low heat for 20 - 25 minutes until the lentils are tender. Add the kale for the last 15 minutes of cooking.
Did you know... kale contains provitamin A, or carotenoids, which the body converts to vitamin A. Vitamin A supports the immune system and healthy skin.
Cut the rolls open and lay them cut side up on a parchment-lined baking sheet. Drizzle with extra virgin olive oil to taste and sprinkle over the rest of the thyme. Season to taste with pepper and salt. Bake in the oven for 6 - 8 minutes. Cut the rest of the garlic in half lengthwise. When still warm, rub the bread with the garlic clove.
Add the cooking cream to the stew and simmer for another 5 minutes. Season to taste with pepper and salt.
Serve the stew in bowls and top with the pecorino. Serve with the garlic poppy seed rolls.