Lentil Stew with Lemon

This is yesterday's meal, just as delicious today and €1 cheaper! Individually packed in sustainable disposable packaging. This hearty dish is based on a recipe by Yvette van Boven. A wonderful combination of red lentils, braised fennel, leaf spinach, roasted aubergine, and cherry tomatoes, with plenty of spices and fresh coriander. This creamy stew is flavoured with a refreshing dip made from yoghurt, feta, and fresh coriander. Served with a wholemeal pita bread.

Aubergine, fennel, cherry tomato, white onion, leaf spinach, garlic, fresh coriander, preserved lemon, red lentils, homemade colombo masala (fenugreek, mustard seeds, coriander seeds, cumin seeds, black pepper, turmeric, cloves), sheep and goat's milk feta, yoghurt, wholemeal pita bread, extra virgin olive oil, pepper and salt, sunflower oil.

Allergens: gluten, koemelk, lactose, mosterd.

MicrowaveMarleen's choice

Heat the lentil stew loosely covered for 3-4 minutes. Toast the pita in a toaster. Serve with the feta and yoghurt dip (cold).

Energy133,13 kcal

Protein6,1 g

Fat3,8 g

of which saturated1,61 g

Carbohydrates16,65 g

Dietary fibre3,84 g

Salt0,46 g

Average weight: 540 g

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