Photo of Curried Red Lentil-Chickpea Stew with Tomatoes and Spinach by WW

Curried Red Lentil-Chickpea Stew with Tomatoes and Spinach

0 - 5
PersonalPoints™ per serving
Total Time
1 hr
25 min
35 min
For even greater flavour, look for canned diced tomatoes with seasonings.


Olive oil

1 tsp(s)

Uncooked onion(s)

1 large, diced

Minced garlic

1 tbsp(s)

Minced ginger

1 tbsp(s), fresh

Kosher salt

1½ tsp(s)

Ground coriander

1 tsp(s)

Ground cumin

1 tsp(s)

Curry powder

2 tsp(s)

Mustard seed

½ tsp(s)

Fat-free reduced sodium chicken broth

4 cup(s), r fat-free vegetable broth


2 cup(s)

Dry lentils

2 cup(s), red variety

Canned drained chickpeas

15 oz, rinsed and drained

Canned diced tomatoes

15 oz

Fresh baby spinach

3 cup(s)

Fresh lime juice

3 tbsp(s)


2 tbsp(s), chopped (for garnish)


  1. Heat oil in a large soup pot over medium heat. Add onion; cook until softened, stirring frequently, 5-10 minutes. Add garlic, ginger, salt, coriander, cumin, curry and mustard seeds; stir and cook,1 minute.
  2. Stir in broth, water and lentils; bring to boil over high heat. Reduce heat to medium-low and simmer until lentils are tender, about 10 minutes for still intact lentils (up to 20 minutes for more creamy lentils). Stir in chickpeas, tomatoes, spinach and lime juice; heat through and adjust seasonings if necessary. Serve garnished with cilantro.


Serving size: 1 cup