Lentil and Chickpea Stew – Nourishing, Flavorful & Easy
Introduction
This Lentil and Chickpea Stew is a hearty, plant‑based dish that’s perfect for cozy nights or healthy meal prep. Lentils bring creaminess, chickpeas add texture, and aromatic spices make every spoonful rich and satisfying. It’s budget‑friendly, protein‑packed, and naturally vegan.
Why You’ll Love This Recipe
Wholesome & filling: Packed with fiber and protein.
Simple ingredients: Mostly pantry staples.
One‑pot wonder: Easy cleanup and minimal fuss.
Versatile: Enjoy as a main dish or side.
Ingredients
1 cup dried green or brown lentils, rinsed
1 can (15 oz) chickpeas, drained and rinsed
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 can (14 oz) diced tomatoes
4 cups vegetable broth (or chicken broth)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp turmeric (optional)
½ tsp black pepper
Salt to taste
2 tbsp olive oil
Fresh parsley or cilantro for garnish
Step‑by‑Step Instructions
Step 1: Sauté Aromatics
Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook 5–6 minutes until softened and fragrant.
Step 2: Add Spices
Stir in cumin, smoked paprika, turmeric, salt, and pepper. Toast spices for 1 minute to deepen flavor.
Step 3: Build the Stew
Add lentils, chickpeas, diced tomatoes, and broth. Stir well.
Step 4: Simmer
Bring to a boil, then reduce heat. Cover and simmer 30–35 minutes until lentils are tender and stew thickens. Stir occasionally.
Step 5: Adjust & Serve
Taste and adjust seasoning. Garnish with fresh parsley or cilantro. Serve hot with bread or rice.
Tips & Tricks
Extra richness: Add a splash of coconut milk at the end.
Make it spicy: Stir in chili flakes or cayenne.
Protein boost: Add diced chicken or turkey if desired.
Storage: Refrigerate up to 4 days or freeze up to 2 months.
Variations
Mediterranean: Add olives and a squeeze of lemon.
Indian‑style: Use garam masala and curry powder.
Moroccan twist: Add cinnamon and raisins for sweet‑savory flavor.
Greens boost: Stir in spinach or kale before serving.
Serving Ideas
With warm pita or naan bread.
Over fluffy basmati rice or quinoa.
As a side to roasted chicken or fish.
Topped with yogurt or tahini drizzle.
FAQs
Q: Can I use red lentils instead?
Yes, but they cook faster and will make the stew creamier.
Q: Do I need to soak lentils?
No, green and brown lentils cook directly in the stew.
Q: Can I make this in a slow cooker?
Yes, cook on low for 6–7 hours or high for 3–4 hours.
Recipe Details
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: ~50 minutes
Servings: 4–6
Final Thoughts
This Lentil and Chickpea Stew is hearty, nourishing, and endlessly adaptable. Whether you enjoy it as a simple weeknight dinner or dress it up with spices and garnishes, it’s proof that healthy food can be deeply comforting.