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Tuscan-Inspired Bean-and-Lentil Stew
New
Very High Fibre
Veggie
Quick
Tuscan-Inspired Bean-and-Lentil Stew

with Blistered Baby Tomatoes

8 min
Difficulty: 1/3
Italian

Ingredients: Cannellini beans (white beans, water, salt, calcium chloride, disodium EDTA) • Baby tomato • Mirepoix (onion, carrot, celery) • Red lentils • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • Spinach • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Parsley • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide).

Allergens

Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish

Tags

Very High Fibre
Classic-euro-dishes
Soup-stew
Veggie
Quick
Winter-warmers
Ingredients
Cannellini Beans

Cannellini Beans

1 unit(s)

Red Lentils

Red Lentils

0.5 cup

Baby Spinach

Baby Spinach

56 g

Baby Tomatoes

Baby Tomatoes

113 g

Mirepoix

Mirepoix

113 g

Cream

Cream

56 mL

Italian Herb Spice Blend

Italian Herb Spice Blend

5 g

Sun-Dried Tomato Pesto

Sun-Dried Tomato Pesto

0.25 cup

Vegetable Stock Powder

Vegetable Stock Powder

7.5 g

Parsley

Parsley

7 g

Oil

Oil

1.5 tbsp

Sugar

Sugar

0.25 tsp

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Preparation
1
Start stew

  • Before starting, preheat the broiler to high. Wash and dry all produce.
  • Heat a large pot over medium-high. When hot, add 1 tbsp (2 tbsp) oil and mirepoix. Cook for 3-4 min, stirring often, until tender-crisp and golden. 
  • Meanwhile, using a strainer, rinse lentils until water runs clear.

2
Finish stew

  • To the pot with mirepoix, add lentils and Italian Herb Spice Blend. Cook for 1-2 min, stirring often, until fragrant. 
  • Add beans and their can liquid, cream, stock powder and 1 1/2 cups (3 cups) water. Season with salt and pepper. 
  • Bring to boil over high.
  • Reduce heat to medium. Cover and cook for 10-12 min, stirring occasionally, until lentils are tender. 

3
Broil tomatoes

  • Meanwhile, halve tomatoes.
  • To an unlined baking sheet, add tomatoes, 1/2 tbsp (1 tbsp) oil and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper.
  • Broil in the top of the oven for 5-8 min, until tomatoes are lighly charred and just burst.

4
Finish prep

  • Roughly chop spinach.
  • Roughly chop parsley.

5
Finish and serve

  • To the pot of stew, stir in spinach and pesto. Season with salt and pepper.
  • Divide stew between bowls. 
  • Top with blistered tomatoes.
  • Sprinkle parsley over top.

Nutrition per serving

670

kcal

Calories

30

g

Fat

9

g

Saturated Fat

80

g

Carbohydrate

8

g

Sugar

22

g

Dietary Fiber

29

g

Protein

40

mg

Cholesterol

1440

mg

Sodium

0.3

g

Trans Fat

1500

mg

Potassium

300

mg

Calcium

7.5

mg

Iron

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