Easy Chickpea and Lentil Curry

Chickpea and Lentil Curry is an easy, delicious, and meal prep friendly dish! You're going to love it because it's filling, warming, and totally healthy!

Course Dinner, Main Course

Cuisine middle eastern-inspired

Keyword easy chickpea and lentil curry, lentil and chickpea curry, recipes for lent

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Calories 421kcal

Ingredients

2 tbsp olive oil
1 small onion chopped
2 cloves garlic minced
1 inch ginger peeled and minced
2 tbsp Thai red curry paste
1 tbsp turmeric powder
1 tsp cumin
½ tsp kosher salt
2 ½ cups chicken or vegetable broth
14 oz can of chickpeas
1 cup dry red lentils
1 tbsp rice vinegar
1 tbsp brown sugar
1 can full fat coconut milk
Optional toppings: Greek yogurt lemon wedges, and chopped cilantro

Instructions

In a Dutch oven or heavy bottomed pan over medium heat, add the olive oil, onion, garlic, and ginger. Sauté for 1-2 minutes.
Add the red curry paste, turmeric powder, cumin, salt, and cayenne. Stir it around for a minute just to wake up the spices and lightly toast the curry paste.
Deglaze the pan with the broth, then add the chickpeas, lentils, rice vinegar, and brown sugar. Bring it to a simmer, turn it down to low and cover. Continue to cook for another 10 minutes.
Uncover, stir in the coconut milk. Give it a taste to make sure the saltiness is to your liking. Add more salt (or a dash of soy sauce) if needed.
Serve with optional toppings, rice, rice noodles, or naan bread.

Notes

Curry is somewhat of a taste preference dish, some like it spicier, some like it saltier, some people use sodium-free broth, so you’re really going to have to taste as you go with this one.

Freeze the leftovers for up to three months in a freezer-safe container or keep them in the fridge in an airtight container for 3 days.

*Nutrition facts are automatically calculated

Nutrition