Curry Red Lentil Stew features tender lentils, tomatoes, onion, ginger and flavorful spices mixed with chickpeas and kale for healthy weeknight meal that’s easy to make!
Coming to the end of fall and thought a nice lentil stew was in order. I happen to have all the ingredients on hand for this vegan Curry Lentil Stew with Kale and Chickpeas, and decided to put them all together. So glad I did because it was a delicious success!
Enjoy this Indian curry lentil stew over a bed of rice, or in a bowl all by itself. And food for thought, I topped my leftover stew with sliced avocado, which I highly recommend doing. Avocado is such a nice addition to just about any dish!
All the ways I served this curry lentil stew was hearty and filling, while being full of wholesome nutrition. You’ll love just how easy this curry red lentil stew recipe is to put together too. Will be ready and on the table in under and hour!
Curry Red Lentil Stew Ingredients
- onion
- garlic
- fresh ginger
- curry
- cumin
- turmeric
- red pepper flakes
- fire roasted tomatoes
- red lentils
- garbanzo beans (chickpeas)
- water or vegetable broth
- kale
- lemon
There are a few spices here which include ginger, red pepper flakes, turmeric, curry and cumin. Feel free to simplify by just using curry and maybe another spice or two.
You can still pull off a flavorful lentil stew with simply using curry alone as well. As with all recipes, adjust spices to taste adding anything more or less to your liking.
How To Make Curry Red Lentil Stew with Kale & Chickpeas
This curry red lentil stew is so easy to make! In large pot or stock pot, heat your oil over medium heat, saute onion and garlic until onion becomes transparent. 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.
Serve alone, over rice or grain of choice. Enjoy!
More Recipes You’ll Love
- Chana Masala
- Curry Sweet Potato & Red Lentil Soup
- Golden Tofu Curry + Black Rice
- Curry Roasted Cauliflower Quinoa Salad
If you try this curry red lentil recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintCURRY RED LENTIL STEW WITH KALE & CHICKPEAS
An Indian spiced flavored curry lentil stew with chickpeas and kale. Serve with rice or quinoa for a healthy lunch or dinner.
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Soup, Entree
- Cuisine: Vegan
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 5 cloves garlic, minced
- 1 – 2 tablespoons fresh ginger, minced
- 1 – 2 tablespoons curry, to taste
- 1 teaspoon cumin
- 1 teaspoon turmeric
- himalayan salt to taste
- 1 tablespoons red pepper flakes, optional
- 1 can (15 oz) fire roasted tomatoes or two cups fresh tomatoes, diced
- 2 cups dry red lentils, rinsed and picked over
- 1 1/2 cups cooked garbanzo beans or 1 can (15 oz) garbanzo beans, drained and rinsed
- 6 cups water or vegetable broth, + more as needed
- 3 cups kale, julienned
- juice of one lemon, optional
- cooked basmati, brown or jasmine rice, as much as needed
Instructions
In large pot or stock pot, heat your oil over medium heat, saute onion and garlic 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.
Serve alone, over rice or grain of choice. Enjoy!
Serves 6
Kat says
Hi! I tried your recipe tonight and it turned out really well. I was able to separate it into two batches in the end, with one I added more water and some cream because the tablespoon of red pepper flakes was a little too spicy for my son. My husband and I thought the spices were just right. It’s getting colder here in Finland so this was just perfect ^_^ Thank you!!
Diane Kukla says
I put in half of the optional red pepper flakes and found it to be too spicy. Other members of the family, men, who enjoy spicy foods thought it was fine.
Anonymous says
I loved this recipe! In addition to the recipe ingredients I also added a can of full fat coconut milk, 4 cups of diced butternut squash and about 1/4 cup of cilantro. Can't wait to eat the leftovers! Thanks!
julie@thesimpleveganista says
That sounds delicious! Thank you for the inspiration!
Sophy says
My kale has some growing to do before I can harvest any, {can't wait!} but I had lots of cabbage, so I used it instead, and served it with brown rice. My family of six loved it; even my 2 1/2 yr. old had seconds! I also added some moroccan seasoning. It was wonderful. Next time I'm going to plan dinner further ahead and make some naan bread to eat with it. Thanks! Your blog looks amazing; I'll be back!
Anonymous says
Kind of bland if you ask me.
julie@thesimpleveganista says
You must love lots of spice! As always, my recipes are just templetes, add as much (or as little) of everything as you like. :)
Anonymous says
Just wondering how many calories 1 serve of the stew would be ? Thanks :)
julie@thesimpleveganista says
I'm sorry but I don't do the nutritional values but you can take a look at this post from the Kitchn. It has 3 nutritional data sources for you to calculate any recipe finding calories, carbs, fat, etc…. Hope that helps :)
http://www.thekitchn.com/how-can-home-cooks-calculate-n-91782
Anonymous says
This was delicious! I am so glad I did a search for kale and red lentils! lol Thank you!
julie@thesimpleveganista says
Your so welcome! Glad you gave it a shot and it worked for you. Cheers :)
PoppySeedBread says
Didn't have two cups of red lentils, so I added some black ones first and then 15 min later my split red ones. Added some thinly sliced carrots too. Delicious! Pureed some for my 9 month old and he loved it. Thank you!!
julie@thesimpleveganista says
Wonderful! Your quick thinking worked and you and your little one had a very hearty and healthy soup. :)
Ashley295 says
This is delicious!!
Lauren Ash says
I added zucchini and some quinoa. I have a question though….my red lentils dissolved, unlike yours in the pictures which appear to have a nice, whole shape. Thoughts?
julie@thesimpleveganista says
Zucchini and quinoa sound fabulous! I wonder if your red lentils were split or whole…if they were split the cooking time would be 12 minutes or so instead of 30…other than that I can't think of why they would dissolve. Or maybe it was just that batch you had.
Lauren Ash says
Ahh, I must have bought split instead of whole. It still tastes great, but yours looks prettier! :) Next time I'll look for the whole red lentils. Thanks!
js says
I made this delicious dish for Easter, it was a HUGE hit with everyone!
julie@thesimpleveganista says
Great! Makes my day to know that you feed a crowd and they loved it too. Cheers :)
Anonymous says
I saw this on Pinterest and thought I'd try it. Simple and very yummy. I had some sweet potato and Broccoli which I had to use up, so I added it to the curry and it worked really well. Thank you for this great recipe.
julie@thesimpleveganista says
That sounds like a winner to me! Thank you for sharing. :)
Laloofah says
This is so my kinda meal! I have all the ingredients and a cozy couple of days ahead – this will be perfect. Thanks for sharing it!
julie@thesimpleveganista says
Hope it worked out for you on your cozy couple days!
lysa jordan says
I love curries, especially when they have lentil in them :) I would love to try this very soon ! Looks delicious!
julie@thesimpleveganista says
Enjoy!
Em Kathryn says
Wow!! I try to make a lentil stew most weekends and this a great delicious looking twist to get my lentils!
Excited to try it :)
julie@thesimpleveganista says
Give it a go! Spice your weekly lentils up. :)