Indian-Spiced Lentil and Potato Stew
Garlic Naan
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Ingredients
- 1½ cups red lentils, rinsed
- 1 tsp mustard seeds
- 2 bay leaves
- 4 shallots, finely sliced
- 2 Tbsp vegetable oil
- ¾ lb baby Yukon Gold potatoes, cubed
- 3 cups vegetable broth
- 1 eggplant, cubed
- 6 tomatoes, chopped
- 1 Tbsp garam masala
- 1 Tbsp chili powder
- 2 tsp agave nectar
- 1 tsp fresh lime juice
- 1 tsp salt
- ¾ lb green beans, trimmed and cut into 1-inch pieces
Instructions
- Cook lentils according to package directions. Meanwhile, sauté mustard seeds, bay leaves, and shallots in hot oil in a Dutch oven over medium-high heat 10 minutes or until shallots are golden. Add potatoes and broth; cover and cook 8 minutes.
- Add eggplant; cover and cook 5 minutes. Add tomatoes, garam masala, chili powder, agave, lime juice, and salt. Cover and cook 5 minutes or until tomatoes begin to break down and potatoes are tender.
- Add green beans, and cook 5 minutes or until beans are tender. Discard bay leaves. Stir in lentils.
Side Dish Ingredients
- 1 (11-oz) pkg vegan naan
- 2 Tbsp olive oil
- 2 cloves garlic
Side Dish Instructions
- Brush naan with oil, and sprinkle with garlic; heat according to package directions.
- Cut into serving size pieces .
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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