Curried red lentil chickpea stew
0
Points®
Total time: 50 min • Prep: 25 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
Perfect for batch cooking and freezing, this vegan stew is a wholesome meal option that's both convenient and nutritious. Packed with aromatic spices, tender lentils, hearty chickpeas, and nutrient-rich spinach, it's a hearty dish that's sure to satisfy. For an added burst of flavour, opt for canned diced tomatoes with seasoned herbs. Whether you're cooking for a crowd or meal prepping for the week ahead, this easy-to-follow recipe is a winner every time.
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, (2 cups)
Canned diced tomatoes
1 400g can
Baby spinach
3 cup(s), (60g)
Lime juice
2 tbs
Fresh coriander
2 tbs, leaves
Instructions
1
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.
2
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.
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