Curried Red Lentil-Chickpea Stew with Tomatoes and Spinach

Total Time
1 hr
25 min
35 min
For even greater flavor, look for canned diced tomatoes with seasonings.


extra virgin olive oil

1 tsp

uncooked onion(s)

1 large, diced

minced garlic

1 Tbsp

minced ginger

1 Tbsp, fresh

kosher salt

1½ tsp

ground coriander

1 tsp

ground cumin

1 tsp

curry powder

2 tsp

mustard seed

½ tsp

fat free chicken broth

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


2 cup(s)

dry lentils

2 cup(s), red variety

canned chickpeas

15 oz, rinsed and drained

canned diced tomatoes

15 oz

fresh baby spinach

3 cup(s)

fresh lime juice

3 Tbsp


2 Tbsp, 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.
  3. Serving size: 1 cup

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