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Green Lentil, Spinach & Sweet Potato Stew

PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.

COOKING TIME
35 Mins

DIFFICULTY

INGREDIENTS2p4p
Sweet potatoes250 gr500 gr
Green lentils½ cup1 cup
Chickpeas125 gr250 gr
SpinachHandful2 hands full
Onion1 small1 big
Garlic2-3 cloves4-5 cloves
Curry powder1 tsp2 tsp
Vegetable stock cube12
Rosemary1 stalk2 stalk
*Olive oil2 tbsp4 tbsp

* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER

  Nutrition per 100 Grams

  Energy352Kj
  Protein4.8g
  Fat, Total0.9g
  –  Saturated0.1g
  Carbohydrates12g
  – Sugars2.9g
  Sodium48g
  AllergensNone

TOOLS: saucepan, spatula/wooden spoon

METHOD

1

PREP & FRY
Dice onion & finely chop garlic ● cut sweet potato into 1.5cm cubes (skin on) ● heat oil in saucepan on medium heat ● add onion, garlic & rosemary sprig ●  sauté for 3 mins

2

ADD & SIMMER
Rinse & drain lentils, add them to saucepan along with sweet potato & curry powder ● cook for 3 mins ● add 750ml/1.5L boiling water ● simmer for 20 mins (check potatoes are cooked through)

3

ADD
Rinse & drain chickpeas, add to stew after 15 mins of simmering ● simmer for final 5 mins, stirring occasionally

4

TASTE & SEASON
Taste the stew & season to desired taste ● remove rosemary sprig

5

ADD & SERVE
Remove from heat & add spinach leaves ●  stir until they are wilted ● serve in bowls

Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.