18 Best Recipes for Vegetable Stew

7. Spiced Lentil Stew with Summer Vegetables & Toasted Naan

Ingredients

• ¾ cup Harvest Gold Lentils
• 2 Pieces Naan Bread
• 1¾ cups Light Coconut Milk
• 2 oz Spinach
• 1 Tomato
• 1 Sweet Pepper
• 2 Raja Eggplants
• 1 Red Onion
• 1 bunch Mint
• 1 1-Inch Piece Ginger
• 1 Tbsp Lentil Stew Spice Blend (Garam Masala, Whole Nigella Seeds, Whole Cumin Seeds & Whole Brown Mustard Seeds)

Instructions

1. Preheat the oven to 400°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the eggplants; medium dice. Peel and mince the ginger. Peel and small dice the onion. Roughly chop the spinach. Core and medium dice the tomato. Cut off and discard the stem end of the sweet pepper; remove and discard the seeds. Slice the sweet pepper into rounds. Pick the mint leaves off the stems; discard the stems.
2. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add theeggplants; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until browned. Transfer to a paper towel-lined plate.
3. In the pan used to cook the eggplants, heat 2 teaspoons of olive oil on medium until hot. Add the onion, ginger and spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add thetomato; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until the tomato has softened.
4. Add the lentils, browned eggplants, coconut milk (shaking the can before opening) and 1½ cups of water to the pan of vegetables; season with salt and pepper. Increase the heat to medium-high. Simmer, stirring occasionally, 18 to 20 minutes, or until the lentils have softened and the mixture has thickened slightly. Remove from heat and season with salt and pepper to taste.
5. While the stew simmers, carefully place the naan directly onto the oven rack. Toast 3 to 5 minutes, or until warmed through and pliable. Transfer to a cutting board. Cut each piece into quarters.
6. In a medium bowl, combine the spinach, sweet pepper and mint; season with salt and pepper. Drizzle with olive oil and toss to thoroughly coat; season with salt and pepper to taste. Divide the finished stew between 2 bowls. Top with the salad. Serve with the toasted naan on the side. Enjoy!

Recipe Source