Turning on the oven to quickly roast
eggplants coated with spices for this earthy flavored eggplant lentil soup for an easy to prepare Summer soup is so worth it.
After the spices are sautéed and the oil surfaces on top, add the prawns and sauté them to
coat with the spices all over.
Add shrimp and toss to
coat with spices.
Add the beans and spices, and cook, stirring, for about two minutes to heat the beans and
coat them with the spices.
Add the longest cooking vegetables (I added everything except the zucchini) and stir well to
coat with the spices.
Add any vegetables that need to be cooked in order to be blended or to enhance their flavor, along with a large pinch of salt, and stir them around for a minute to
coat with the spices.
Add the sweet potato and the broccoli stalk and stir to
coat with the spices.
I poured the potatoes and the cauliflower florets in the frying pan, and stirred to
coat with the spice mixture.
Now add fried potato cubes and cauliflower florets and mix with light hands (so that the cauliflower florets do not break) to
coat them with the spices.
Add the remaining vegetables with the spices and stir so everything is
coated with the spice.
Mix the squash until well -
coated with spices and oil.
Add 1/4 cup maple syrup and swirl the walnuts in the pan until they are well
coated with the spices and syrup.
Add the butterbeans and chickpeas and stir gently to
coat with the spices.
Add the rest of the vegetables and stir thoroughly to
coat with the spices and olive oil.
Continue to cook for approximately 20 minutes, until the chickpeas are well seasoned and
coated with the spices.
Toss to
coat with the spices and then add the green pepper.
Saute for about two minutes until spices are fragrant then add the tempeh and saute for another few minutes until the tempeh is well
coated with the spices.
This recipe uses the same method as the Honey Mustard Chicken Recipe, where the chicken is
coated with spices, browned in the pan, and then covered in sauce before baking in the oven.