You trying this recipe is naan-negotiable…


If you’ve ever read Genesis 25 and shook your head in silent resigned judgment as Esau comes back from a long hard days hunting with nothing to show for it – half starved and near death – only to sell his inheritance, his very birthright to his somewhat conniving brother Jacob…

Put that judgment on hold…

No seriously. I believe I’ve just eaten a bowl of this stew, and you need to cut the man a break…

Shannon whipped this up for dinner recently, and it is absolutely delicious. You have to try it. I would have taken pictures of the finished product, but it was gone before we knew what had happened. I’ll have to get some pictures the next time around.

“Esau’s Dilemma”
(adapted from LaBelleChef’s Vegan Red Lentil Soup recipe on

  • 1 tbs peanut oil
  • 1 small onion
  • 1 tbs minced fresh ginger root
  • 1 clove garlic, chopped
  • 1 cup dry red lentils
  • 1 cup butternut squash, peeled, seeded and cubed
  • 1/3 cup finely chopped fresh cilantro
  • 3 cups homemade chicken broth
  • 1/2 can coconut milk
  • 2 tbs tomato paste
  • 2 tsp curry powder
  • 1 pinch cayenne pepper
  • 1 pinch ground nutmeg
  • salt and pepper to taste

Heat the oil in a large pot over medium heat, and cook the onion, ginger, and garlic until onion is tender. Mix the lentils, squash and cilantro into the pot. Stir in the water, coconut milk and tomato paste. Season with curry powder, cayenne pepper, nutmeg, salt and pepper. Bring to a boil, reduce heat to low, and simmer for 30 minutes or until lentils are done. Hide your birthright.

We needed something to go with it as a side, so Shannon and Thing 1 worked to make some Whole Wheat Naan to go along with it. This has become one of our favorite new recipes as we’re working to have fresh vegetables, hummus, and feta cheese around for a bit of Mediterranean flair, and we much prefer the naan to the Pita.

(Whole Wheat Naan Recipe from CheekyKitchen)

  • 1 pkg active dry yeast
  • 1 1/2 cups very warm water
  • 2 tbs maple syrup
  • 2 tsp salt
  • 2-3 cups whole wheat pastry flour (We prefer Bob’s Red Mill)
  • Olive Oil to prevent sticking and burning

In a large bowl, combine the water and yeast. Whisk in the maple syrup. Allow mixture to sit for 3-5 minutes. Then, whisk in the salt and stir in just enough flour with a wooden spoon to form a dough that follows the spoon around the bowl. Sprinkle more flour onto the dough if needed to keep it from sticking while you knead it lightly in bowl. Cover and set aside for 1 hour.

Heat a large skillet to medium heat. Use olive oil to prevent sticking. Generously cover a clean work area with flour, then pull the dough off in golf ball sized pieces. Roll each piece of dough in the flour, then use a rolling pin to roll it about 1/4 inch thickness. Transfer to your hot skillet, cook until golden brown (about 60-90 seconds), then flip with a pair of tongs and allow the other side of your naan to cook until golden brown (about 60 seconds later).

You won’t regret giving this dinner a try. Seriously. Pair this with a Shock-Top Belgian White beer, or a favorite light or wheat beer so as not to overpower the curry and spices, and you’re headed for the land of happy tummy.

On an unrelated (well, semi-related note) — what’s your best ‘Naan’ pun?