Curried red lentil chickpea stew
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.
1 medium, finely chopped
2 clove(s), crushed
1 tbs, finely grated
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)
2 tbs, leaves
- Heat oil in a large pot over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, ginger, spices and a pinch of salt and cook, stirring, for 1 minute or until fragrant.
- Stir in stock, lentils and 2 cups (500 ml) water and bring to the boil over high heat. Reduce heat and simmer for 10 minutes or until lentils are tender. Add chickpeas, tomatoes, spinach and lime juice and cook, stirring, for 4–5 minutes, until heated through. Season with salt and pepper. Serve sprinkled with coriander.
TO REFRIGERATE: Store stew in a large reusable container or transfer individual portions to separate reusable containers and keep for up to 5 days. To reheat, simmer gently in a saucepan or microwave individual portions until hot, adding a little extra water if the stew is too thick. TO FREEZE: Store stew as above for up to 3 months. Thaw at room temperature. Reheat as above.