Spiced Lentil Stew with Summer Vegetables & Toasted Naan

Spiced Lentil Stew

with Summer Vegetables & Toasted Naan

40 MIN
2 Servings
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From the Test Kitchen

In this Indian-inspired summer meal, we’re simmering golden lentils with fragrant spices, savory aromatics and tomato to create a delicious, hearty stew. For rich, creamy flavor, we’re thickening the dish with coconut milk. And we’re topping it with a simply-dressed salad of spinach, mint and sweet pepper. Sweet pepper, a small, mild variety, is at its best around this time of year—as is petite, white Raja eggplant (an exceptionally tender cultivar), which you’ll brown first before finishing it in the stew. And for dipping, we’re serving the dish with a traditional side of toasted naan.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
fresh
ingredients
Spiced Lentil Stew with Summer Vegetables & Toasted Naan
Title
  • 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)
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

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.

Cook the eggplants:
2 Cook the eggplants:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the eggplants; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until browned. Transfer to a paper towel-lined plate.

Start the stew:
3 Start the stew:

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 the tomato; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until the tomato has softened.

Finish the stew:
4 Finish the stew:

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.

Toast the naan:
5 Toast the naan:

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.

Dress the salad & plate your dish:
6 Dress the salad & plate your dish:

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!

Tips from Home Chefs

1 Prepare the ingredients:

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 Cook the eggplants:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the eggplants; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until browned. Transfer to a paper towel-lined plate.

Cook the eggplants:
Start the stew:
3 Start the stew:

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 the tomato; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until the tomato has softened.

4 Finish the stew:

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.

Finish the stew:
Toast the naan:
5 Toast the naan:

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 Dress the salad & plate your dish:

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!

Dress the salad & plate your dish:
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