Lentils & Mirin Glazed Vegetables
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.
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.
Notes
Enjoy your flavorful Lentil Stew with Mirin Glazed Seared Eggplant and Zucchini! The combination of lentils, seared vegetables, and the sweet and savory glaze creates a delicious and satisfying dish. Feel free to adjust the seasonings and glaze to your taste preferences.