Lentil and Chickpea Stew
A rich, nourishing Lentil and Chickpea Stew bursting with hearty legumes, vegetables, and aromatic spices—vegan, satisfying, and perfect for cozy, wholesome meals.
Ingredients
- 1 cup dried lentils rinsed
- 1 cup cooked chickpeas or canned, drained and rinsed
- 1 tablespoon olive oil
- 1 large onion diced
- 3 garlic cloves minced
- 2 carrots chopped
- 2 celery stalks diced
- 1 ½ cups diced tomatoes fresh or canned
- 4 cups vegetable broth
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon turmeric
- Salt and black pepper to taste
- Juice of ½ lemon
- 2 tablespoons fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until soft and golden, about 5 minutes.
- Add garlic, carrots, and celery. Stir for 5 minutes until veggies soften and smell like culinary success.
- Add lentils, chickpeas, tomatoes, broth, cumin, paprika, turmeric, salt, and pepper. Stir everything like you own the kitchen.
- Bring to a boil, then reduce to a simmer. Cover and cook for 40–45 minutes until lentils are tender and stew thickens beautifully.
- Add lemon juice for brightness, then garnish with parsley.
- Serve hot with bread, rice, or that smug “I cooked dinner” grin.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 5 g
- Saturated Fat: 0.8 g
- Carbohydrates: 48 g
- Fiber: 15 g
- Protein: 18 g
Vitamins and Minerals (Per Serving)
- Iron: 28%
- Folate: 35%
- Vitamin A: 40%
- Vitamin C: 20%
- Magnesium: 22%
Additional Notes / Tips
- Add spinach or kale near the end for a nutrient boost.
- Stir in coconut milk for creamy comfort with zero guilt.
- Want more heat? Sprinkle chili flakes or cayenne for a spicy upgrade.
- Leftovers keep beautifully—flavors deepen like fine wine and good gossip.
- Pair with crusty bread or quinoa and call it self-care in a bowl.