Meal Details:
Meal
0
2019-03-04
2019-03-30
Stovetop
Thaw completely except the cauliflower (we recommend thawing in the fridge for 1 day). Slow Cooker - In your slow cooker, empty contents of the onion bag along with the contents of bag of sauce. Add 5 cups of water (or 10 cups for a 4-6) and add a bit of the your to the sauce bag to get out all of the ingredients. Rinse the lentils under cold water until the water runs clear, and then add to the slow cooker. Stir all the contents and cook on low for 4-6 hours or for 3-4 hours on high. With 1 hour remaining on low or 30 minutes on high, add the cauliflower to the stew. Stovetop - Heat a pot to medium heat and cook contents of onion bag until onions are softened. Add the contents of bag of sauce and 5 cups of water to the pot (or 10 cups for a 44-6) and add a bit of your water to the sauce bag to get out all of the ingredients. Reduce heat to low. Rinse the lentils under cold water until the water runs clear, and then add to the pot. Simmer on low for 45 minutes, stirring occasionally. Add the frozen cauliflower and continue to simmer for 10 minutes or until warmed through. Heat up the naan in a frying pan or in the oven until warmed through. Serve with stew and enjoy! INSTANT POT INSTRUCTIONS: This meal can be cooked from frozen but will take longer to come to pressure and cook. Empty contents of the onion bag, sauce bag and lentil bag into the Instant Pot. Add the recommended amount of water and cook on High Pressure / Soup for 10 minutes and QR. Carefully remove the lid, set IP to Sauté and add cauliflower until heated through. Heat up naan while the cauliflower is warming up and serve with steaming bowls of stew. Enjoy!
(STOVETOP/SLOWCOOKER/INSTANT POT)Our newest vegetarian meal will be a huge hit with the family! Lentils and cauliflower florets are stewed with tomatoes and spinach in a delicious coconut curry broth. This hearty stew is served with mini naan. Dairy & egg free. GLUTEN FREE. IP friendly. Low carb option available.
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