Red 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 great 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, spinach, garlic, fresh coriander, preserved lemon, red lentils, cumin seeds, coriander seeds, homemade colombo masala (fenugreek, mustard seeds, coriander seeds, cumin seeds, black pepper, turmeric, cloves), feta made from pasteurised sheep and goat milk, yoghurt, pita bread (wheat, salt, sugar, yeast), extra virgin olive oil, pepper and salt, sunflower oil.

Allergens: gluten, koemelk, lactose, mosterd.

Microwave

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

Oven — 200°C, 15-20 minMarleen's choice

Preheat the lentil stew covered with aluminium foil or an ovenproof dish for 15-20 minutes. Toast the pita in a toaster or place it in the oven next to the stew for 1-2 minutes. Serve with the feta and yoghurt dip (cold). Disposable containers cannot be placed in the oven, transfer to an oven dish.

Energy141,28 kcal

Protein6,32 g

Fat3,82 g

of which saturated1,52 g

Carbohydrates17,8 g

Dietary fibre4,02 g

Salt0,48 g

Average weight: 540 g