avec patates douces, pommes et graines de citrouille
Ingrédients : Carotte • Patates douces • Pomme Gala • Oignon jaune • Pain ciabatta (orge, blé) (farine de blé enrichie non blanchie et non traitée (farine de blé, niacine, fer réduit, mononitrate de thiamine, riboflavine, acide folique), eau, sel marin, levure, farine d'orge maltée) • Lentilles rouges • Épinards • Pâte de cari douce (eau, oignons, pâte de tomates, vinaigre, huile végétale, ail, amidon de maïs modifié, ail en poudre, sel, poudre de cari, épices, gomme de xanthane, acide citrique, caramel, sorbate de potassium, benzoate de sodium) • Graines de citrouille • Concentré de bouillon de légumes (concentrés de jus de légumes (tomate, champignon, oignon, carotte, céleri), sucres (sucre, maltodextrine), sel, extrait de levure) • Mélange d’épices marocain (épices, sel, sucre, poudre de paprika, poudre d'ail, poudre d'oignon, huile de canola, oléorésine de paprika, dioxyde de silicium) • Oignon vert.
Allergens
Tags
Lentilles rouges
0.5 cup
Pomme Gala
1 unit(s)
Oignon jaune
1 unit(s)
Pâte de cari
2 tbsp
Mélange d’épices marocain
8 g
Concentré de bouillon de légumes
2 unit(s)
Petit pain ciabatta
1 unit(s)
Graines de citrouille
28 g
Oignon vert
2 unit(s)
Bébés épinards
56 g
Carotte
1 unit(s)
Patates douces
1 unit(s)
Sel
0.125 tsp
Poivre
0.125 tsp
Huile
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
avec patates douces, pommes et graines de citrouille
avec patates douces rôties et riz
