Sweet Potato and Lentil Stew

with Pecan and Pomegranate
Hearty and nutritious, comforting and warming.
Cals 585 · Prot 20 · Carbs 105 · Fat 18
Vegan
50 min
Sweet Potato and Lentil Stew with Pecan and Pomegranate
Hearty and nutritious, comforting and warming.
Cals 585 · Prot 20 · Carbs 105 · Fat 18
Vegan
Ingredients
Stew
Sweet potatoes
400 Grams
Carrot
1 Piece
Red onion
1 Piece
Garlic cloves
2 Pieces
Tomatoes
1 Piece
Sun dried tomatoes
60 Grams
Canned lentils
400 Grams
Olive oil
2 Tbsp
Salt
1 Tsp
Tomato paste
70 Grams
Dried thyme
2 Grams
Balsamic vinegar 14*
15 ML
Water
400 ML
Vegetable stock cube 15*
1 Piece
Black pepper
0.5 Tsp
To serve
Pomegranate
1 Piece
Lemon
1 Piece
Olive oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Pecan nuts 2*
40 Grams
Fresh parsley
15 Grams

Allergens

*14 Sulphur Dioxide, *15 Celery, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2444 / 585
Fats (g) 17.8
of which saturated (g) 1.5
Carbohydrates (g) 105
of which sugars (g) 45.5
Fibers (g) 23.4
Proteins (g) 20.2
Salt (g) 1.3
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep vegetables

1 Prep vegetables

Peel and chop the sweet potatoes. Peel and grate the carrot. Peel and chop the onion and garlic. Chop the tomatoes and sun dried tomatoes. Rinse and drain the lentils.
Start stew

2 Start stew

Heat a large soup pot over a medium-high heat with a drizzle of oil. Once hot, add the sweet potatoes, carrot, onion, garlic and tomatoes. Cook with a large pinch of salt for 3-4 min. Add the sun dried tomatoes and tomato paste, and stir for 2 min further.
Add and stew

3 Add and stew

Add the lentils, thyme, balsamic vinegar, measured water, stock cube and black pepper. Bring to a simmer and reduce the heat to low. Cover with a lid and let stew for 20-25 min until the sweet potatoes are soft. Stir occasionally.
Prep pomegranate

4 Prep pomegranate

Meanwhile, halve the pomegranate and hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane. Combine the pomegranate seeds, olive oil and 1 Tbsp of lemon juice in a bowl. Season with a pinch of salt and pepper.
Chop

5 Chop

Chop the pecan nuts and the parsley.
Serve

6 Serve

Once the stew is done, check the seasoning and divide it among bowls. Drizzle with the pomegranate dressing. Sprinkle with the chopped pecan nuts and parsley.
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