Description
This Lentil and Chickpea Stew is a hearty and nutritious dish featuring tender lentils, chickpeas, and a medley of vegetables simmered in a flavorful blend of spices and vegetable broth. Perfect for a comforting meal, this stew is packed with protein, fiber, and vibrant flavors from cumin, smoked paprika, and turmeric.
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 & Oils
- 4 cups vegetable broth
- 2 tablespoons olive oil
Spices & Seasoning
- 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 to the pot. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
- Add Vegetables: Incorporate the diced carrots and celery into the pot. Stir and cook for an additional 4-5 minutes to soften the vegetables.
- Mix in Spices: Add ground cumin, smoked paprika, turmeric, salt, and pepper directly into the pot. Stir continuously for about 1 minute to toast the spices and deepen their flavor.
- Incorporate Lentils and Broth: Add the dry lentils along with 4 cups of vegetable broth to the pot. Bring the mixture to a rolling boil over medium-high heat.
- Add Diced Tomatoes: Once boiling, stir in the canned diced tomatoes with half of their juice. Reduce the heat to low, cover the pot, and let the stew simmer gently for 30 minutes or until the lentils are tender.
- Stir in Chickpeas: After the lentils have softened, mix in the rinsed chickpeas. Cook for an additional 5 minutes to heat the chickpeas through.
- Adjust Seasoning: Taste the stew and adjust salt, pepper, or spices as needed for your preferred flavor balance.
- Serve: Remove the pot from heat and let the stew cool slightly. Serve warm, garnished with fresh parsley if desired for added color and freshness.
Notes
- You can substitute green or brown lentils with red lentils, but they will cook faster and may result in a softer texture.
- For a thicker stew, simmer uncovered for an additional 10 minutes to reduce the liquid.
- Add a squeeze of lemon juice before serving to brighten the flavors.
- This stew freezes well; store in airtight containers for up to 3 months.
- Use low-sodium vegetable broth to control salt content if preferred.
