We’ve got a lot of love for lentils: the tasty pulses are a good source of iron, B vitamins, and protein. Plus, they’ve never met a spice they didn’t like. In this recipe, we’re simmering them with warm curry powder and folding in some green beans and cauliflower for plenty of veggie might. It’s perfect for sopping up with torn-off pieces of naan flatbread until the plate is practically clean.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Naan Bread(ContainsMilk, Wheat, Eggs, Soy)
Veggie Stock Concentrate
Wash and dry all produce. Preheat oven to 400 degrees. Toss cauliflower on a baking sheet with a drizzle of olive oil. Season with salt and pepper. Roast in oven until tender and lightly browned, 20-25 minutes.
Peel and finely chop onion. Mince or grate garlic. Roughly chop cilantro. Trim any stems from green beans, then chop into bite-sized pieces.
Heat a drizzle of olive oil in a medium pot over medium-low heat. Add onion and garlic and cook until starting to soften, 5 minutes. Stir in curry powder and season with salt and pepper
Add diced tomatoes, lentils, ½ cup water, and stock concentrate to pot and stir. Bring to a gentle simmer, then cover and cook until lentils have absorbed some of the liquid, about 10 minutes. Stir in green beans and cook until tender, 5 minutes more. TIP: If mixture starts to dry out, add a few more splashes of water.
Once cauliflower is done roasting, set aside in a medium bowl. Place 2 naan flatbreads (we sent more) on same baking sheet and toast in oven until warmed, 2-5 minutes.
Remove pot with lentil mixture from heat and stir in cauliflower, half the cilantro, and half the sour cream. Season with salt and pepper. Garnish with a dollop of sour cream and remaining cilantro. Serve with warm naan flatbreads.