Description
A hearty and flavorful Lentil and Chickpea Stew made with aromatic spices, fresh vegetables, and tender legumes simmered to perfection. This comforting dish is perfect for a nutritious vegetarian meal that’s easy to prepare and richly satisfying.
Ingredients
Scale
Legumes
- 1 cup dry lentils (green or brown)
- 1 can (15 oz) chickpeas, rinsed and drained
Vegetables
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14 oz) diced tomatoes
Liquids
- 4 cups vegetable broth
- 2 tablespoons olive oil
Spices
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric
- Salt and pepper to taste
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Prep the Vegetables: Chop the onion, garlic, carrots, and celery. Rinse and drain the chickpeas and set them aside.
- Heat Olive Oil: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
- Sauté Aromatics: Add the chopped onion and garlic. Sauté for 2-3 minutes until the onion becomes translucent.
- Add Vegetables: Incorporate the diced carrots and celery. Stir for another 4-5 minutes to soften the veggies.
- Mix in Spices: Add the ground cumin, smoked paprika, turmeric, salt, and pepper directly into the pot. Stir for about 1 minute to toast the spices and enhance their flavors.
- Incorporate Lentils and Broth: Add the dry lentils and vegetable broth to the pot. Bring the mixture to a boil.
- Add Diced Tomatoes: Once boiling, stir in the canned diced tomatoes along with half of their juice. Reduce heat to low, cover, and simmer for 30 minutes or until lentils are tender.
- Stir in Chickpeas: After the lentils are cooked, add the chickpeas and cook for an additional 5 minutes, allowing them to heat through.
- Adjust Seasoning: Taste and adjust seasoning, adding more salt, pepper, or spices as desired.
- Serve: Remove from heat and let cool slightly before serving. Garnish with fresh parsley if desired.
Notes
- You can use either green or brown lentils; both work well in this stew.
- For a thicker stew, cook uncovered for the last 10 minutes to reduce some liquid.
- This stew can be stored in the refrigerator for up to 4 days and freezes well.
- Feel free to add a pinch of cayenne pepper for extra heat.
- Serve with crusty bread or over rice for a complete meal.
