In order to bring you the best organic produce, some ingredients may differ from those depicted.
Smoky red lentil stew and cheese toasts with caramelized onions
2 Servings, 760 Calories/Serving
Our homage to the classic tomato soup and grilled-cheese combo is this red lentil stew that gets its deep, savory flavor from smoked paprika and fire-roasted tomatoes. The cheese toast, which features a layer of caramelized onions and a smear of Dijon mustard, turns this simple soup into a substantial meal.
In your bag
- 1 yellow onion
- Peeled fresh garlic
- 1 tablespoon tomato paste
- Smoky spice blend (sweet smoked paprika - cayenne)
- ¾ cup red lentils
- 1 cup crushed fire-roasted tomatoes
- 1 ciabatta
- 2 teaspoons Dijon mustard
- 2 ounces Italian cheese blend (mozzarella - provolone)
- 1 ounce arugula
Calories 760, Total Fat 26g (33% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 20mg (7% DV), Sodium 900mg (39% DV), Total Carb. 102g (37% DV), Fiber 14g (50% DV), Protein 34g
Contains: Milk, Wheat
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Caramelize the onion
- Peel and thinly slice the yellow onion.
While the onion cooks, prepare the garlic.
Prep the garlic; make the stew
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
While the stew cooks, prepare the cheese toasts.
Assemble and bake the cheese toasts
- Cut the ciabatta in half lengthwise.
While the ciabatta toasts, prepare the arugula.
Dress the arugula; finish the cheese toast
Remove the cheese toasts from the oven and top with two-thirds of the arugula.