CURRY RED LENTIL STEW WITH KALE & CHICKPEAS

CURRY RED LENTIL STEW WITH KALE & CHICKPEAS

A flavorful Indian spiced curry red lentil stew with chickpeas and kale. Serve with rice or quinoa for a healthy lunch or dinner.

Ingredients

  • olive oil or 1/4 cup water/veg broth
    1 tbsp
  • yellow onion

    diced

    1 large
  • garlic

    minced

    5 cloves
  • knob fresh ginger

    minced

    1 ½ inch
  • curry powder
    1 tbsp
  • cumin
    1 tsp
  • turmeric
    1 tsp
  • himalayan salt to taste
  • red pepper flakes

    optional

    1 tsp
  • fire roasted tomatoes or 1 cup fresh tomatoes

    diced

    1 can
  • dry red lentils

    rinsed and picked over

    2 c
  • cooked chickpeas or 1 can garbanzo beans

    drained and rinsed, 15 oz

    1 ½ c
  • water or vegetable broth

    + more as needed

    6 c
  • kale

    julienned

    4 c
  • juice of one lemon

    optional

  • cooked basmati rice

    to serve, brown or jasmine ok too

Directions

  1. 1

    In large pot or stock pot, heat oil over medium heat, saute onion, garlic, and ginger until onion becomes transparent, about 5 minutes. Add spices, tomatoes, lentils, garbanzo beans and 6 cups of liquids, bring to a boil, cover, reduce heat and simmer for about 30 minutes. Add in the kale and optional lemon juice, continue to cook for 10 minutes or until kale softens and wilts.

  2. 2

    Serve alone, or over white rice, brown rice or quinoa. It would pair well with this flavorful Lime Cilantro Rice. And for soaking and swiping this vegan naan bread is just what you need. Enjoy!

  3. 3

    Serves 6

CURRY RED LENTIL STEW WITH KALE & CHICKPEAS

CURRY RED LENTIL STEW WITH KALE & CHICKPEAS

5.0(22)355 cal

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Ratings & Reviews

0.0/ 5
Exceptional

Based on 22 ratings

simple-veganista.com
5.0(22 reviews)
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Rating Breakdown

About this Recipe

Looking for a hearty, flavorful meal that's both healthy and satisfying? This Curry Red Lentil Stew with Kale & Chickpeas delivers all the comforting warmth of an Indian-spiced curry in a simple, wholesome bowl.

What makes this vegan lentil stew recipe truly special is its vibrant blend of aromatic Indian spices—curry powder, cumin, and turmeric—layered with fresh ginger and garlic. This combination creates a deeply complex flavor profile that transforms humble red lentils into an extraordinary dish, perfect for any weeknight.

You'll discover a richly textured stew, where tender red lentils create a wonderfully creamy base, perfectly balanced by the bite of chickpeas and the earthy notes of julienned kale. A hint of fire-roasted tomato adds a subtle sweetness and depth, while an optional squeeze of fresh lemon juice at the end brightens the entire experience. It's a nourishing dish that feels substantial yet light, providing a burst of savory goodness with every spoonful. This healthy red lentil stew offers a remarkable depth of flavor, all while being completely plant-based.

This versatile red lentil stew welcomes your personal touch. For a lighter base, start with water or vegetable broth instead of olive oil. Feel free to adjust the spice level with more or less red pepper flakes, or use fresh diced tomatoes if fire-roasted aren't available. You can also swap out the cooked chickpeas for canned garbanzo beans for convenience.

Serve this wholesome curry red lentil stew generously over fluffy basmati rice, or try it with brown or jasmine rice for a complete and healthy lunch or dinner.

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