Roasted Red Pepper & Goat Cheese Toasts
with Stewed Lentils
- Wheat
- Soy
- Milk
Roasted red bell pepper, creamy goat cheese, and fresh parsley are layered onto toasted ciabatta for a simple but satisfying open-face toast. Alongside, you’ll serve a hearty lentil stew simmered with diced carrots, red potatoes, and onion in a savory paprika and tomato broth until the vegetables are tender and sweet.
Ingredients
1 unit
Veggie Stock Concentrate
1 unit
Ciabatta
(Contains: Wheat, Soy)
1 unit
Tomato Paste
6 ounce
Carrot
1 unit
Onion
1 tablespoon
Savory Paprika Blend
12 ounce
Red Potatoes
1 unit
Lentils
2 clove
Garlic
¼ ounce
Parsley
1 unit
Bell Pepper
2 ounce
Goat Cheese
(Contains: Milk)
Not included in your delivery
3 teaspoon (tsp)
Salt
4 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
-
Adjust rack to top position and preheat oven to 400 degrees. Wash and dry produce.
-
Halve bell pepper lengthwise; remove stem and seeds. Toss bell pepper halves on a baking sheet with a drizzle of olive oil, salt, and pepper. Arrange cut sides down. Roast on top rack until softened and lightly charred, 20-25 minutes.
-
Remove from oven and let cool.
-
While bell pepper roasts, trim, peel, and finely dice carrots. Halve, peel, and dice onion. Dice potatoes into ½-inch pieces. Peel and mince or grate garlic. Finely chop parsley.
-
Heat a large drizzle of olive oil in a medium pot over medium-high heat. Add carrots, onion, potatoes, ¾ tsp salt (1½ tsp for 4 servings), and pepper. Cook, stirring occasionally, until veggies are softened and lightly browned, 7-9 minutes.
-
Add garlic and Savory Paprika Blend; cook, stirring, until fragrant, 30-60 seconds.
-
Add tomato paste; cook, stirring frequently, until slightly darkened in color, 1-2 minutes.
-
To pot with veggies, add lentils and their liquid, stock concentrate, and 1 cup water (2 cups for 4 servings). Bring to a boil, then reduce heat to medium; cook until liquid has reduced and veggies are tender, 4-6 minutes more.
-
Taste and season with salt and pepper.
- While lentils cook, halve and toast ciabatta.
- Spread cut sides of ciabatta with goat cheese and sprinkle with half the parsley. Top with roasted bell pepper, cut sides down. Drizzle with olive oil. Season with salt and pepper.
- Divide toasts between plates (halve on a diagonal if desired). Divide stewed lentils between bowls. Garnish lentils with remaining parsley and serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The goat cheese and roasted red pepper toasts were a standout hit; the lentil stew divided opinions, with some loving it and others finding it a bit bland 🍲.
- Ease of prep: There's quite a bit of chopping involved, and the multiple components mean more dishes — plan for a little extra time.
- Suggestions: Add extra tomato paste, Italian seasoning, or balsamic glaze to deepen the stew's flavor; some also stirred in more salt and their own seasonings to lift it.
- Leftovers: One customer found the stew paired even better with garlic bread the next day, making for a satisfying leftover meal.
