Love Dahl but don’t have the time to gather combinations of spices? This one is for you, we really make the lentils shine on this one. Been cooking lentils this way for quite some time; just water and salt. Lentils are packed with proteins, fibers vitamins and minerals it is really my favorite legume of all time. The flavor is similar to mung bean which I had a lot growing up in the Philippine islands.
The ease and quickness of this recipe is perfect for our busy lifestyle. I honestly had no idea that you could even make lentils this flavorful with very few ingredients. But it is really easy! Feel free to add in some fun additions like your choice of roasted veggies, fritters or vegan meat alternatives, They are all great.
This will make a perfect hearty meal that will nourish you and your family.
Why is this dish amazing?
It uses lentils which are rich in vitamins and minerals. We use mirin to deglaze the vegetables for that sweetness. And it’s a big pot of food with minimal effort enough to feed the whole family.
Instructions
- Cook lentils as directed in package.
- Sear vegetables on a separate pan.
- Deglaze with mirin.
- Assemble by laying veggies on top of the lentils.
- Add herbs.
Variations
Feel free to use other produce. Fennel, Artichokes, whatever you have ion hand. With deglazing, you may deglaze with red wine, vinegar or anything acidic you have on hand.
Serving Suggestions
Garnish with cilantro and crushed black pepper. Drizzle more olive oil and coconut milk. Cooking the lentils separately from the veggies make everything shine and visually appealing. You may add miso to the lentils too for an additional umami flavor.
Substitutions
- Instead of mirin, you can use a combination of rice vinegar and a sweetener like maple syrup or agave nectar to create a glaze for the eggplant and zucchini.
- If you don't have lentils, you can substitute them with other legumes like chickpeas or white beans.
- Feel free to use other types of vinegar like apple cider vinegar or balsamic vinegar if you don't have rice vinegar.
Variations
- Add additional vegetables to the lentil stew, such as carrots, bell peppers, or spinach, for added flavor and nutrition.
- Experiment with different spices and herbs to enhance the flavor of the stew. Some options include cumin, paprika, turmeric, or fresh herbs like thyme or rosemary.
- If you prefer a spicier stew, you can add chili flakes or hot sauce to give it a kick.
FAQ
Q: Can I make this dish gluten-free?
A: Yes, this dish can easily be made gluten-free by ensuring that all the ingredients you use, including the lentils, vegetables, and seasonings, are gluten-free.
Q: Can I make this dish oil-free?
A: Yes, you can make this dish oil-free by using a non-stick pan or baking the eggplant and zucchini without oil. You can also sauté the vegetables in a small amount of water or vegetable broth instead of oil.
Leftover lentil stew with mirin glazed eggplant and zucchini can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in a pot or microwave until heated through before serving.
Pro Tips
- To enhance the flavor of the lentil stew, you can sauté the onions and garlic before adding the lentils and broth. This will add depth and richness to the dish.
- When glazing the eggplant and zucchini, make sure to coat them evenly with the mirin glaze and cook until they are tender and caramelized.
Enjoy your lentil stew with mirin glazed eggplant and zucchini! This dish combines the heartiness of lentils with the sweetness of the glazed vegetables for a flavorful and satisfying meal. Customize it with your favorite spices and vegetables to make it your own.
Lentils & Mirin Glazed Vegetables
Ingredients
- - 1 cup dried lentils rinsed and drained
- - 1 large eggplant sliced into rounds
- - 2 medium zucchini sliced
- - 3 tablespoons mirin
- - 2 tablespoons soy sauce or tamari for a gluten-free option
- - 1 tablespoon maple syrup or agave nectar
- - 1 onion diced
- - 3 cloves garlic minced
- - 1 can diced tomatoes
- - 4 cups vegetable broth
- - 1 teaspoon cumin
- - 1 teaspoon paprika
- - Salt and pepper to taste
- - Fresh parsley or cilantro chopped (for garnish)
Instructions
- In a small bowl, whisk together the mirin, soy sauce or tamari, and maple syrup or agave nectar to make the glaze.
- Heat a little bit of oil in a large skillet or pan over medium-high heat.
- Add the eggplant slices to the skillet and sear them for about 2-3 minutes on each side, until they are golden brown and slightly softened. Remove from the skillet and set aside.
- In the same skillet, add the sliced zucchini and cook for about 2 minutes on each side until they are lightly browned. Remove from the skillet and set aside.
- In a large pot, heat a little bit of oil or water over medium heat. Add the diced onion and minced garlic, and sauté until they are softened and fragrant.
- Add the lentils, diced tomatoes, vegetable broth, cumin, paprika, salt, and pepper to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes, or until the lentils are cooked and tender.
- Once the lentils are cooked, add the seared eggplant and zucchini to the pot. Pour the mirin glaze over the vegetables and gently stir to coat them.
- Taste and adjust the seasoning if needed.
- Remove from heat and let it sit for a few minutes to allow the flavors to meld together.
- Serve the lentil stew with mirin glazed seared eggplant and zucchini in bowls, garnished with fresh chopped parsley or cilantro.
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