Curried Lentil and Chickpea Stew Recipe

Not all heroes wear capes and this hero is going straight to your belly ... With cold weather on the horizon, for like, days, it's time the perfect time to breakout your stockpot and get some Curried Lentil Chickpea Stew in hand.

Serves 8

  • 1 Tablespoon minced garlic 
  • 1 large diced onion 
  • 1 Tablespoon minced ginger
  • 1 1⁄2 teaspoon kosher salt
  • 1 teaspoon ground coriander 
  • 1 teaspoon cumin
  • 2 teaspoon curry powder 
  • 1⁄2 teaspoon mustard seed 
  • 4 cups fat free chicken broth (or vegetable stock for a vegetarian twist!)
  • 2 cups water 
  • 2 cups dry red lentils 
  • 15 oz. canned chickpeas
  • 15 oz. canned diced tomatoes 
  • 3 fresh cups baby spinach 
  • 3 Tablespoons fresh lime juice 
  • 2 Tablespoons chopped cilantro 

Heat oil in a large soup pot over medium heat. Add onion; cook until softened, stirring frequently, 5-10 minutes. Add garlic, ginger, salt, coriander, cumin, curry and mustard seeds; stir and cook, 1 minute. 

Stir in broth, water and lentils; bring to boil over high heat. Reduce heat to medium-low and simmer until lentils are tender, about 10 minutes for still intact lentils (up to 20 minutes for more creamy lentils). Stir in chickpeas, tomatoes, spinach and lime juice; heat through and adjust seasonings if necessary. Serve garnished with cilantro. 

Curried Lentil Chickpea Stew, Lentil soup with vegetables and lemon wedges in a white bowl on a wooden table with a golden spoon and toasts, horizontal view from above, flatlay, free space