Contents of your meal kit:
eggplant
onion & carrot mix
persian spice blend
lentils
crushed tomatoes
naan (see notes)
cilantro
spinach
lime
yogurt
Equipment needed: medium or large saucepan with lid
Finishing steps:
- Heat oven to 350. (Skip this for GF preparations.) Cut eggplant into bite-sized pieces.
- Heat enough oil to coat the bottom of your saucepan over medium-high heat. When oil is hot, add onion & carrot mix. Cook 5 minutes. Add eggplant and cook another 2-3 minutes.
- Add persian spice blend, salt & pepper and cook another 1-2 minutes.
- Add lentils and water (see note). Bring to a boil over high heat, cover and reduce heat to low. Simmer 15 minutes. Add tomatoes and continue to simmer another 2-5 minutes or until lentils are tender but not completely mushy. Continue with next steps after adding tomatoes.
- Place naan directly on oven rack to warm, about 5 minutes. Remove cilantro from sprigs and roughly chop.
- After tomatoes have simmered and lentils are tender, stir spinach into the stew. Taste for seasoning and add salt & pepper as needed.
- Divide stew between bowls. Squeeze lime over the top, top with cilantro and a dollop of yogurt. Serve naan on the side.
Notes:
- When recipe calls for water add the following amounts: 2 cups for 2 portions, 4 cups for 4 portions, and 6 cups for 6 portions.
- GF substitute for naan is brown rice. Heat rice, divide between bowls, and serve the stew over the top.