Description
A hearty and flavorful Indian-inspired red lentil stew featuring chickpeas and kale, simmered with aromatic spices like curry powder, cumin, and turmeric. This vegan stew is perfect served over rice or quinoa for a nutritious lunch or dinner option.
Ingredients
Base and Aromatics
- 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
Spices
- 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)
Main Ingredients
- 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
Finishing Touches
- Juice of one lemon (optional)
- Cooked basmati rice, brown rice, or quinoa, to serve
Instructions
- Sauté Aromatics: In a large pot or stockpot, heat the olive oil (or water/vegetable broth for oil-free) over medium heat. Add the diced onion, minced garlic, and ginger. Sauté until the onion becomes transparent and softened, about 5 minutes.
- Add Spices and Tomatoes: Stir in the curry powder, cumin, turmeric, Himalayan salt, and optional red pepper flakes. Add the fire roasted or fresh diced tomatoes and mix well with the aromatics and spices.
- Combine Lentils and Chickpeas: Add the rinsed red lentils and cooked chickpeas (or canned garbanzo beans) to the pot. Pour in 6 cups of water or vegetable broth and bring the mixture to a boil.
- Simmer the Stew: Once boiling, cover the pot, reduce heat to low, and let it simmer gently for about 30 minutes, or until the lentils are tender and the stew has thickened.
- Add Kale and Lemon: Stir in the julienned kale and the optional lemon juice. Continue to cook uncovered for an additional 10 minutes, or until the kale is wilted and tender.
- Serve: Serve the curry red lentil stew hot on its own or over cooked basmati rice, brown rice, or quinoa. It pairs beautifully with a side of vegan naan bread or vibrant lime cilantro rice.
Notes
- This recipe is oil optional; you can substitute olive oil with water or vegetable broth for a low-fat version.
- Adjust the amount of curry powder and red pepper flakes according to your spice preference.
- Use fresh or canned tomatoes depending on availability.
- Ensure to rinse red lentils thoroughly to remove any debris and reduce foam during cooking.
- The stew thickens as it stands; add more water or broth if a thinner consistency is desired.
- Leftovers store well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.
