with Apples, Croutons and Pepitas
Ingredients: Carrot • Sweet potato • Gala apple • Yellow onion • Ciabatta roll (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Red lentils • Spinach • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Pepitas • Vegetable broth concentrate (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract) • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide) • Green onion.
Allergens
Tags
Red Lentils
0.5 cup
Gala Apple
1 unit(s)
Yellow Onion
1 unit(s)
Curry Paste
2 tbsp
Moroccan Spice Blend
8 g
Vegetable Broth Concentrate
2 unit(s)
Ciabatta Roll
1 unit(s)
Pepitas
28 g
Green Onion
2 unit(s)
Baby Spinach
56 g
Carrot
1 unit(s)
Sweet Potato
1 unit(s)
Salt
0.125 tsp
Pepper
0.125 tsp
Oil
2 tbsp
- Before starting, preheat the oven to 375˚F. Wash and dry all produce.
- Cut ciabatta into 1-inch pieces.
- To an unlined baking sheet, add ciabatta pieces and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Toast in the top of the oven for 14-16 min, stirring halfway through, until croutons are golden.
- At the halfway mark, add pepitas to the baking sheet.
- Toast pepitas and croutons for the remainder of the cook time, until golden.
- Meanwhile, peel, then halve carrot lengthwise and cut into 1/4-inch half-moons.
- Peel, core, then cut apple into 1/2-inch pieces.
- Peel, then cut onion into 1/4-inch pieces.
- Peel, then cut sweet potato into 1/2-inch pieces.
- Heat a large pot over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then onions. Cook for 2-3 min, stirring occasionally, until onions soften slightly.
- Add sweet potatoes, carrots, Moroccan Spice Blend and curry paste. Cook for 1 min, stirring often, until fragrant. Season with salt.
- To the pot with veggies, add lentils, broth concentrate and 2 cups (4 cups) water.
- Season with salt and pepper. Bring to a boil over high.
- Once boiling, add apples. Reduce heat to medium.
- Cover and cook for 8-10 min, stirring occasionally, until veggies are tender and apples are soft. (TIP: If you prefer a thinner stew, add water until stew reaches desired consistency. If you prefer a thicker stew, continue cooking with the lid off.)
- Add spinach, then stir for 1-2 min, until wilted. Season with salt and pepper.
- Roughly chop green onions.
- Divide stew between bowls.
- Sprinkle with green onions and pepitas, then top with croutons.
690
kcal
Calories
24
g
Fat
3
g
Saturated Fat
99
g
Carbohydrate
23
g
Sugar
17
g
Dietary Fiber
23
g
Protein
0
mg
Cholesterol
1170
mg
Sodium
0
g
Trans Fat
1550
mg
Potassium
175
mg
Calcium
8
mg
Iron
with Roasted Sweet Potatoes and Zesty Rice
