Lentils with Blue Cheese
Winter salads are all the rage at the moment, so HelloFresh has come up with a real winter winner. This lentil stack ticks all the boxes, sweet cherry tomatoes, vitamin packed spinach, aromatic Thyme and that tangy and creamy blue cheese. This quick stack will have your mates lining up for seconds.
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
450 g
potatoes
1 punnet
cherry tomatoes
1 bunch
thyme
1
red onion
1 clove
garlic
140 g
baby spinach leaves
1 tin
lentils
1
lemon
1 wedge
blue cheese
(Contains Milk;)
Nutritional Values
Utensils
Instructions
To prepare the ingredients, thinly slice the potatoes and finely slice the onion. Halve the tomatoes. Peel and crush the garlic. Drain and rinse the lentils. Juice the lemon. Break the cheese into chunks.
Preheat oven to 200ºC/180° fan-forced.
Place the potatoes on a lined baking tray with half of the olive oil, season with salt and pepper and cook for 10 minutes.
Meanwhile, place the cherry tomatoes in a bowl with the remaining olive oil, thyme and balsamic vinegar and marinate for 10 minutes. Drain tomatoes, reserving the marinade and add them to the baking tray with the potatoes. Roast for a further 10 minutes or until the potatoes are tender and tomatoes have slightly collapsed.
Place the red onion in the reserved marinade from the tomatoes and let it sit for about 5 minutes.
Meanwhile, in a saucepan, add a little olive oil and the garlic and fry for 1 minute, or until fragrant. Stir in the baby spinach for 1-2 minutes or until the spinach begins to wilt. Add the lentils, marinated onions and lemon juice and stir gently until warmed through.
Divide the potato slices and roasted tomatoes among plates, then top with the lentils and blue cheese.