May Contain: Egg, Milk, Mustard, Peanuts, Seafood, Sesame, Soy, and Tree Nuts.
If you’re cooking for 4 servings, repeat Step 5 with second naan.
Rinse and drain quinoa in a fine mesh sieve. Add quinoa to a pot with 1 ½ cup (3 cups for 4 servings) salted water and bring to a boil. Reduce heat to low and cover with a lid. Cook for 18-22 minutes or until grains are tender.
Start Lentil Stew
Heat 1 tbsp. (2 tbsp. for 4 servings) olive oil in a large saucepan over medium-high. Once hot, add celery, carrot and onion to saucepan. Cook for 3-4 minutes, or until vegetables are tender and becoming golden.
Meanwhile, wash jalapeno and cilantro. Cut jalapeno in half, remove stem and seeds, and finely dice. Pick and chop cilantro leaves. Rinse and drain red lentils in a fine mesh sieve.
Finish Lentil Stew
Add garlic, ginger, spice blend and jalapeno to taste to same saucepan. Cook for 1 minute or until fragrant. Stir in lentils, fire-roasted tomatoes, coconut milk, raw sugar, and 1 cup (2 cups for 4 servings) water. Crumble in organic vegetable stock cube. Bring to a boil and reduce heat to medium-low. Cover saucepan with a lid and cook for 15-18 minutes, or until lentils are tender. Season with salt and pepper to taste.
Heat ½ tbsp. olive oil in a large skillet over medium. Once hot, add garlic naan to skillet and immediately flip to coat both sides with oil. Season with salt to taste. Cook for 2 minutes, flipping halfway until naan is toasted and crispy. Remove naan from skillet and slice into wedges.
Plate + Serve
Divide quinoa into bowls. Spoon stewed lentils and vegetables on top. Garnish with cilantro. Serve with naan wedges. Enjoy!