Easy Herby Tomato Lentil, Chicken & Roast Veggie Stew
with Garlic Dippers
Herby tomato lentils, tender chicken, roast veggie goodness and garlic dippers. Here is another veggie-loaded fave to hit your dinner table!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
capsicum
1 bag
Carrot & Zucchini Mix
1
brown onion
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 packet
garlic paste
1 sachet
garlic & herb seasoning
1 packet
lentils
1 box
passata
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
plant-based basil pesto
(Contains Almond; May be present: Egg, Milk, Cashew, Walnut, Macadamia. )
1 packet
chicken breast
Not included in your delivery
olive oil
1.25 cup
water
1 tsp
brown sugar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut capsicum into bite-sized chunks. • Place carrot & zucchini mix and capsicum on lined oven tray. Drizzle with olive oil, season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. • When roast veggies have 10 minutes remaining, roughly chop brown onion. • Finely chop garlic. Cut bake-at-home ciabatta into slices. Drain and rinse lentils. Cut chicken breast into 2cm chunks. • In a small bowl, combine garlic paste and a drizzle of olive oil. Season with salt and pepper.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook onion and chicken, tossing occasionally, until browned or cooked through 5-6 minutes. • Add garlic & herb seasoning and lentils and cook, until fragrant and slightly tender, 1-2 minutes.
• Meanwhile, brush garlic oil over ciabatta slices. • Place ciabatta directly on wire racks in oven, and bake until golden, 5-7 minutes. • To saucepan with onion, stir in passata, the water, the brown sugar and vegetable stock powder. Simmer until slightly reduced, 2-3 minutes. • Remove from heat, and add roasted veggies and baby spinach leaves, stirring until combined. Season to taste.
• Divide herby tomato lentil, chicken and roast veggie stew between bowls. • Top with plant-based basil pesto. Serve with garlic dippers. Enjoy!