Indian-Style Lentil Stew (DAL)

1. Preheat the oven to 400°F. While the oven is heating, cut the cauliflower florets and zucchini into bite-sized pieces. Place in the medium bowl with 2-3 teaspoons of oil. Add salt and pepper to taste. Mix well then place on the baking tray. Cook for 12-18 minutes, stirring 1-2 times to brown all sides and achieve desired tenderness. Remove from oven then turn the heat down to 250°F.

2. Place the medium pot on medium heat. Let the pan heat up then add the onion-garlic oil and sauté for 1 minute. Stir in the spinach. Sprinkle with salt and pepper and cook until wilted.

3. Now add the curried lentil stew with 3 tablespoons of water and add that to the pan as well. Place the lid on the pan and continue cooking for 4-6 minutes more (stir occasionally) or until the stew is hot. Add salt and pepper as desired.

4. While the lentil stew is cooking, warm the naan bread by placing it in the oven. Cook until warm then cut in half. Please turn off all heating elements.

5. Divide stew between two shallow bowls. Top with the roasted cauliflower. Spread the yogurt dip on the warm naan bread and serve on the side. Enjoy this vegetarian delight!

Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs, and may contain traces of these allergens.