Indian-Spiced Lentils and Potatoes
Warm Naan
Ingredients
- 1½ cups red lentils, rinsed
- 1 tsp mustard seeds
- 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 lime juice
- 1 tsp salt
- ¾ lb green beans, trimmed and cut into 1-inch pieces
- 2 (3.5-oz) pouches boil-in-bag brown rice
Instructions
- Cook lentils according to package directions. Meanwhile, sauté mustard seeds and shallots in hot oil in a Dutch oven over medium-high heat 5 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. Stir in lentils.
- Cook rice according to package direction. Serve lentil mixture over rice.
Side Dish Ingredients
- 1 (8.8-oz) pkg naan (preferably whole wheat)
Side Dish Instructions
- Preheat oven to 350°F. Heat naan for 5 to 10 minutes or until warm.
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