French Vadouvan Curried Green Lentils with Roasted Roots, Apple Chutney & Naan

Spice Pofile: aleppo pepper, cardamon, cloves, cumin, curry leaves, fenugreek, garlic, ginger, nutmeg, turmeric, brown and yellow mustard seed, shallots

If you’re feeling adventurous, Naan bread is an excellent addition to this dish! I made a batch by following this Super Easy Naan recipe at Food.com, which was, as promised, super easy! 

Lentils: Chop 1 medium onion & sauté in olive oil until tender. Add spice packet (2 tsp Stock+Spice Vadouvan) & sauté 1 minute more to activate spices. Add 1 cup French green lentils plus 2.5 cups water. Bring to a boil, reduce to low, simmer 45-ish minutes, until lentils are tender, but not mushy. Boil off any excess water if needed. Stir in 1-2 large handfuls of chopped spinach at the end & cook until wilted.

Roasted Veggies: peel & dice 1 rutabaga & 1 large carrot. Toss with salt & 2 TBSP olive oil. Roast at 375, stirring occasionally, until crispy 45-ish minutes.

Chutney: peel, core & finely dice 2 small apples (or 1 large). Add to a pot with 2-ish TBSP olive oil, 1-ish TBSP apple cider vinegar (or other vinegar), & a pinch of salt. Bring to a simmer & cover to cook down until nice & thick, 20-ish minutes.

Plate lentils, top with roasted veggies, & serve chutney on the side, along with Naan. Enjoy!