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
- fresh ginger
- red pepper flakes
- fire roasted tomatoes
- red lentils
- garbanzo beans (chickpeas)
- water or vegetable broth
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, or over rice or grain of choice. It’s also great with this vegan naan bread. 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.Print
CURRY 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
- 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
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!