Lentil Stewwith Paprika and Naan

Peel and slice the onions. Cut the paprika mix into strips.

Heat the butter in a pan over medium heat and sauté the onions for 3 minutes.

Add the paprika strips and cook for an additional 5 minutes.

Stir in ground cumin, ground cinnamon, turmeric, and chili flakes; cook for 1 minute.

Add tomato paste and cook for another minute, stirring constantly.

Rinse the lentils under cold running water, drain, then add them to the pan along with coconut milk and water.

Bring the mixture to a boil, then cover the pan, reduce heat to low, and simmer for 15 minutes, stirring occasionally.

While the stew simmers, chop the coriander and cut the lime into wedges.

Warm the naan according to the package instructions.

Season the stew with pepper and salt if needed.

Divide the stew into deep bowls, serve with a dollop of Greek yogurt, lime wedges, and warm naan.

Garnish each serving with the chopped coriander.