Description
A flavorful Indian spiced curry red lentil stew with chickpeas and kale. Serve with rice or quinoa for a healthy lunch or dinner.
Ingredients
Scale
- 1 tablespoon olive oil or 1/4 cup 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
- 1 teaspoon cumin
- 1 teaspoon turmeric
- Himalayan salt to taste
- 1 – 2 teaspoons red pepper flakes, optional
- 1 can (15 oz) fire roasted tomatoes
- 2 cups dry red lentils, rinsed
- 1 1/2 cups cooked chickpeas, drained and rinsed
- 6 cups vegetable broth, plus more as needed
- 4 cups kale, julienned
- Juice of one lemon, optional
- Cooked basmati rice, to serve
Instructions
- Step: In a large pot or stock pot, heat the oil over medium heat and sauté the onion, garlic, and ginger until the onion becomes transparent, about 5 minutes.
- Step: Add the curry powder, cumin, turmeric, red pepper flakes, tomatoes, lentils, chickpeas, and 6 cups of vegetable broth.
- Step: Bring to a boil, then cover, reduce heat, and simmer for about 30 minutes.
- Step: Add the kale and lemon juice, then continue to cook for 10 minutes or until the kale softens and wilts.
- Step: Serve hot alone or over rice or quinoa.
Notes
Adjust spices to taste. Store leftovers in a covered container in the refrigerator for 5–6 days or freeze for up to 3 months. Reheat on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 285 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 14 g
- Protein: 16 g
- Cholesterol: 0 mg
Keywords: curry, red lentil, stew, vegan, kale, chickpeas, healthy, gluten-free