Lentil and Chickpea Stew Recipe
A hearty vegan stew with lentils, chickpeas, vegetables, and spices—flavorful, wholesome, and cozy enough to replace therapy.
Ingredients
- Olive oil – 2 tbsp
- Onion – 1 large diced
- Garlic – 4 cloves minced
- Carrots – 2 medium chopped
- Celery – 2 stalks chopped
- Tomatoes – 2 cups diced
- Red lentils – 1 cup rinsed
- Cooked chickpeas – 2 cups or 1 can, drained
- Vegetable broth – 6 cups
- Cumin – 1 tsp
- Paprika – 1 tsp
- Coriander – 1 tsp
- Turmeric – ½ tsp
- Salt – 1 ½ tsp
- Black pepper – ½ tsp
- Fresh parsley – ¼ cup chopped
Instructions
- Heat olive oil in a pot over medium heat.
- Sauté onion, garlic, carrots, and celery for 6 minutes.
- Add cumin, paprika, coriander, turmeric; stir for 1 minute.
- Stir in lentils, chickpeas, tomatoes, broth, salt, and pepper.
- Bring to boil, then reduce heat and simmer 40 minutes.
- Garnish with parsley and serve warm with bread or rice.
Notes
Nutritional Values (per serving)
- Calories: 340
- Total Fat: 9 g
- Saturated Fat: 1 g
- Carbohydrates: 52 g
- Fiber: 15 g
- Protein: 17 g
Vitamins & Minerals (per serving)
- Vitamin A: 50%
- Vitamin C: 20%
- Iron: 35%
- Folate: 45%
- Magnesium: 25%
Additional Notes
- Add spinach in the last 5 minutes for extra greens.
- Use smoked paprika for a deeper, sultry kick.
- This stew freezes beautifully—perfect for lazy future you.