Spicy Thai Lentil Stew

with Edamame, Sweet Potato, Herbs and Crispy Onions

25 min

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Contains: Sulphites

May Contain: Mustard, Wheat, Gluten, Milk, Egg, Sesame, Tree Nuts, Peanuts, Soy, Fish, Shellfish

Contains: Soy and Sulphites.

May Contain: Egg, Milk, Mustard, Peanuts, Seafood, Sesame, Tree Nuts, Wheat, and Gluten.

What We'll Send

Red Lentils
Edamame
Canned Light Coconut Milk
Red Thai Curry Paste
Garlic
Lime
Cilantro
Crispy Onions
Green Swiss Chard
Thai Basil
Red Onion Diced 3/8"
Ginger
Orange Sweet Potato Diced 3/8"
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutrition
Calories 596
Fat 36g
Protein 22g
Carbohydrates 56g

Cooking Directions

1

Begin Lentil Stew

Heat 2 tbsp. (4 tbsp. for 4 servings) oil in a large pot over medium-high. Add onion and sweet potatoes. Cook for 3-5 minutes, or until onions are tender and beginning to brown. 

2

Prepare Ingredients

Meanwhile, wash Swiss chard and cut leaves from stems. Cut chard stems into ¼ inch pieces and slice leaves into ½ inch ribbons. Open coconut milk can.

3

Continue Lentil Stew

Stir Swiss chard stems, red lentils, garlic, ginger, and red curry paste into same pot until fragrant and mixed evenly. Add coconut milk and 3 cups (6 cups for 4 servings) water. Bring to a simmer and reduce heat to medium-low. Cook for 12-14 minutes, stirring occasionally until lentils are tender. 

4

Prepare Remaining Ingredients

Meanwhile, wash lime, cilantro and Thai Basil. Zest and cut lime in half. Pick and chop herb leaves.

5

Finish Stew

When lentils from Step 3 are tender, stir edamame, Swiss chard leaves, Thai basil, and half of the cilantro into stew. Season to taste with lime zest, lime juice, salt, and pepper.

6

Serve

Divide stew into bowls. Garnish with remaining cilantro and crispy onions.

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