Name: Red Lentil Curry Stew with Kale and Chickpeas Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Vegan
Ingredients: 1 tablespoon olive oil or 1/4 cup water or vegetable broth; 1 large yellow onion, diced; 5 cloves garlic, minced; 1 1/2 inch knob fresh ginger, minced; 1–2 tablespoons yellow curry powder, to taste; 1 teaspoon cumin; 1 teaspoon turmeric; Himalayan salt to taste; 1–2 teaspoons red pepper flakes (optional); 1 can (15 oz) fire roasted tomatoes or 1 cup fresh tomatoes, diced; 2 cups dry red lentils, rinsed and picked over; 1 1/2 cups cooked chickpeas or 1 can (15 oz) garbanzo beans, drained and rinsed; 6 cups water or vegetable broth, plus more as needed; 4 cups kale, julienned; Juice of one lemon (optional); Cooked basmati rice, brown rice, or quinoa, to serve

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Get ready to savor a warm, comforting bowl of the Red Lentil Curry Stew with Kale and Chickpeas Recipe—a vibrant, nutrient-packed dish that brings together tender red lentils, hearty chickpeas, and fresh kale in a rich, spiced curry broth. This recipe is the perfect way to infuse your mealtime with wholesome goodness and bold flavors, whether you’re looking for a satisfying lunch or a cozy dinner. It’s a vegan-friendly stew bursting with texture, color, and the kind of aromatic spices that make your kitchen smell amazing.

Ingredients You’ll Need

A black round pot holds a colorful mix of ingredients arranged in separate sections: golden yellow chickpeas at the top, pale yellow cooked onions on the right, bright red chopped tomatoes at the bottom right, orange split lentils at the bottom left, and a mound of yellow curry powder near the center. Clear broth is being poured into the pot from the left side, meeting the ingredients and creating steam that rises from the pot. The pot is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This stew may seem simple, but every ingredient plays a crucial role in creating a harmony of flavor, texture, and color. From the fragrant spices that build the foundation to the fresh kale that adds brightness, each component is essential to the magic of this dish.

Olive oil or vegetable broth (1 tablespoon or 1/4 cup): A healthy base for sautéing that adds subtle richness without overpowering the spices.
Yellow onion (1 large, diced): Provides a sweet and savory depth that forms the stew’s flavor backbone.
Garlic (5 cloves, minced): Adds a punch of aromatic warmth and complexity.
Fresh ginger (1 1/2 inch knob, minced): Brings a fresh, zesty note that lifts the curry.
Curry powder (1–2 tablespoons): The heart of the stew’s Indian-inspired flavor, adjustable to your spice preference.
Cumin (1 teaspoon): Infuses a smoky earthiness that rounds out the spice blend.
Turmeric (1 teaspoon): Gives a golden color and a mild, warm bitterness beneficial for health.
Himalayan salt (to taste): Enhances all the other flavors beautifully.
Red pepper flakes (1–2 teaspoons, optional): Perfect for adding a gentle heat kick if you like things a little spicy.
Fire roasted tomatoes (1 can, 15 oz) or fresh tomatoes (1 cup, diced): Adds tanginess and a subtle smoky sweetness.
Dry red lentils (2 cups, rinsed): The star ingredient providing body, protein, and creamy texture.
Cooked chickpeas (1 1/2 cups) or canned (1 can, drained & rinsed): Adds a satisfying bite and hearty protein boost.
Water or vegetable broth (6 cups, plus more as needed): The liquid base that marries all ingredients into one luscious stew.
Kale (4 cups, julienned): Offers vibrant color and a dose of leafy greens to brighten and balance the richness.
Lemon juice (juice of one lemon, optional): A splash of acidity to brighten flavors and add freshness just before serving.
Cooked basmati rice (or brown/jasmine rice), to serve: A fluffy, aromatic bed for spooning the stew over, making it a complete meal.

How to Make Red Lentil Curry Stew with Kale and Chickpeas Recipe

Step 1: Prepare the Aromatic Base

Start by warming the olive oil or vegetable broth in a large pot over medium heat. Add the diced onion, minced garlic, and ginger. Sauté gently until the onions become translucent and soft, usually about 5 minutes. This step builds the hearty flavor foundation that will infuse the entire stew with delicious aroma and depth.

Step 2: Add the Spices and Tomatoes

Next, stir in the curry powder, cumin, turmeric, Himalayan salt, and optional red pepper flakes. Let the spices toast lightly for a minute or two to release their fragrant oils—this unlocks the bold, complex flavors that make this stew so addictive. Then add the fire roasted tomatoes or fresh diced tomatoes, mixing everything together for a vibrant, tangy base.

Step 3: Incorporate Lentils, Chickpeas, and Broth

Pour in the rinsed red lentils, cooked chickpeas, and the 6 cups of water or vegetable broth. Bring this mixture to a gentle boil, then cover the pot and reduce the heat to a simmer. Let everything cook for about 30 minutes, allowing the lentils to soften and thicken the stew while all the flavors meld together beautifully.

Step 4: Add the Kale and Final Touches

Once the lentils are tender, stir in the julienned kale and the optional lemon juice. Continue cooking uncovered for about 10 minutes or until the kale is softened and wilted but still vibrant. The lemon juice will brighten the stew and give it a fresh lift that balances the richness perfectly.

How to Serve Red Lentil Curry Stew with Kale and Chickpeas Recipe

A white speckled bowl holds two layers of food: on the left side, a thick yellow-orange stew with visible textures of chickpeas, diced tomatoes, chopped kale, and onions, creating a chunky and colorful mix; on the right side, a neat serving of white rice with soft, separated grains. A silver spoon rests inside the bowl, partially placed in the rice. In the background, there is a half squeezed lemon with some ice in it on a white marbled surface, along with a striped cloth at the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle fresh chopped cilantro or a few thin slices of green onion on top to add an herbaceous zing and a pop of color. A dollop of coconut yogurt or a squeeze of extra lemon juice also makes for a lovely finishing touch, especially if you want a creamier, cooling contrast.

Side Dishes

This stew pairs wonderfully with fluffy basmati or jasmine rice to soak up every bit of that rich curry sauce. For a grain twist, serve alongside quinoa or warm naan bread for soaking and swiping. A crisp cucumber salad or roasted cauliflower on the side also complements the stew’s warm spices perfectly.

Creative Ways to Present

Serve the Red Lentil Curry Stew with Kale and Chickpeas Recipe in vibrant bowls topped with toasted nuts or seeds for an extra textural crunch. You can also layer it over cauliflower rice or inside a warm pita pocket for an on-the-go meal that’s both tasty and satisfying. A bread bowl filled with this stew makes for an impressive presentation that guests will love.

Make Ahead and Storage

Storing Leftovers

This curry stew keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen after sitting, making your leftovers even more delicious the next day. Just give it a good stir before reheating.

Freezing

Want to save some for later? Freeze the stew in portion-sized containers and it will keep for up to 3 months. Just thaw overnight in the fridge and reheat gently on the stove or in the microwave for a quick, wholesome meal anytime.

Reheating

When it’s time to enjoy your leftovers, reheat the stew slowly over medium heat with a splash of water or broth if it has thickened too much. Stir often to prevent sticking and to warm it evenly. You can also reheat individual portions in the microwave, covered, until steaming hot.

FAQs

Can I use other greens instead of kale?

Absolutely! Spinach, Swiss chard, or collard greens all work wonderfully in this stew. Just add them towards the end of cooking so they don’t overcook and lose their vibrant color and nutrients.

Is this recipe gluten-free?

Yes, the Red Lentil Curry Stew with Kale and Chickpeas Recipe is naturally gluten-free, especially if you serve it with rice or quinoa instead of bread. Always double-check packaged ingredients like curry powder to be sure they’re certified gluten-free.

Can I make this stew spicier or milder?

Definitely! Adjust the amount of curry powder and red pepper flakes to suit your taste. If you prefer mild dishes, omit or reduce the red pepper flakes. For more heat, add a pinch of cayenne pepper or fresh chopped chili peppers.

What can I substitute for chickpeas?

If you don’t have chickpeas on hand, cannellini beans or cooked white beans make excellent substitutes that blend nicely with the lentils and spices.

How can I make this stew creamier?

Stir in some coconut milk or a few spoonfuls of plain dairy-free yogurt just before serving. This will add a luscious creaminess that contrasts beautifully with the spices and hearty lentils.

Final Thoughts

I truly hope you dive into making the Red Lentil Curry Stew with Kale and Chickpeas Recipe soon because it’s one of those dishes that feels like a warm hug in a bowl. It’s simple, nourishing, incredibly flavorful, and easily adaptable to what you have on hand. Whether you’re cooking for friends, family, or yourself, this stew is sure to become a beloved favorite. Enjoy every delicious spoonful!