
Curried red lentil chickpea stew
0
Points
Total Time
50 min
Prep
25 min
Cook
25 min
Serves
8
Difficulty
Easy
This vegan stew is ideal for batch cooking and freezing. For even greater flavour, look for canned diced tomatoes with seasonings like mixed herbs or basil.
Ingredients
Olive oil
1 tsp
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Fresh ginger
1 tbs, finely grated
Ground coriander
1 tsp
Ground cumin
1 tsp
Curry powder
2 tsp
Mustard seeds
½ tsp, brown variety
Vegetable stock cube
1 individual, gluten-free variety, (to make 1L (4 cups) of vegetable stock)
Dry red lentils
2 cup(s), rinsed and drained, (400g)
Canned chickpeas, rinsed and drained
1 400g can
Canned diced tomatoes
1 400g can
Baby spinach leaves
3 cup(s), (60g)
Lime juice
2 tbs
Fresh coriander
2 tbs, leaves