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Photo of Curried red lentil chickpea stew by WW

Curried red lentil chickpea stew

0 - 4
PersonalPoints™ per serving
Total Time
1 hr
Prep
25 min
Cook
35 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.

Ingredients

Extra virgin olive oil

1 tsp

Brown onion

1 medium, finely chopped

Garlic

2 clove(s)

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, to make 1L (4 cups) of vegetable stock

Dry lentils

2 cup(s), (400g), red variety, rinsed, drained

Canned chickpeas, rinsed and drained

1 400g can, (1 x 400g can)

Canned diced tomatoes

1 can(s), (1 x 400g can)

Baby spinach leaves

3 cup(s), (60g)

Lime juice

2 tbs

Fresh coriander

2 tbs

Instructions

  1. Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5-7 minutes or until softened. Add garlic, ginger, coriander, cumin, curry, mustard seeds and a pinch of salt and cook, stirring, for 1 minute or until fragrant.
  2. Stir in stock, lentils and 2 cups (500ml) water and bring to boil over high heat. Reduce heat and simmer, uncovered for 10 minutes or until lentils are tender, or 20 minutes for creamy lentils. Add chickpeas, tomatoes, spinach and lime juice and cook, stirring, for 1-2 minutes or until heated through. Season with salt and pepper. Serve sprinkled with coriander.

Notes

This recipe serves 8 so freeze half in containers for up to 3 months so you have a healthy meal on hand for the evenings you don't have time to cook.

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