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CURRY RED LENTIL STEW WITH KALE & CHICKPEAS

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!

side angle view of curry red lentil stew in a pot with items surrounding.

Coming to the end of fall and I thought a nice lentil stew was in order.

I happen to have all the ingredients on hand for this vegan Red Lentil Stew and decided to put them all together. And so glad I did because it was a delicious success!

This hearty lentil stew is packed with vegetables and spices for tons of flavor, and will keep you warm and fully satisfied in the cold winter weather!

What I love so much about this recipe is that, thanks to quick cooking red lentils, it also comes together relatively fast. And leftovers taste even better!

top down view of ingredients used to make healthy red curry lentil stew.

Ingredients You’ll Need

Brightened with lemon and infused with garlic, ginger, and spices, the red lentils cook down into a hearty puree creating a quick and easy lunch or dinner.

Here’s everything you’ll need:

  • onion
  • garlic
  • fresh ginger
  • curry (yellow)
  • cumin
  • turmeric
  • red pepper flakes
  • fire roasted tomatoes
  • red lentils
  • garbanzo beans (chickpeas)
  • water or vegetable broth
  • kale
  • lemon

What If I Don’t Have All The Spices?

There are a few spices here which include turmeric, curry, cumin and red pepper flakes. 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.

top down view showing the process of making curry red lentil stew with chickpeas and kale.

How To Make Curry Red Lentil Stew

This curry red lentil stew is easy to make and on the table in about 45 minutes!

  1. Rinse the lentils and remove any that are odd.
  2. In large pot or stock pot, heat your oil over medium heat, saute onion and garlic until onion becomes transparent.
  3. Add spices, tomatoes, lentils, garbanzo beans and 6 cups of liquids.
  4. Bring to a boil, cover, reduce heat and simmer for about 30 minutes.
  5. Add in the kale and lemon juice, continue to cook for 10 minutes or until kale softens and wilts.

top down view of adding kale to curry red lentil stew in a black pot.

How To Store Leftovers

Refrigerator: Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container.

Freezer: This curry lentil stew is freezer friendly and freezes well for up to 2 – 3 months. To freeze, let cool completely and store in freezer safe containers (affiliate link), leaving 1/2 inch for expansion. Let thaw before reheating. You can also freeze larger portions in large ziplock bags or containers.

Reheat: Simply re-warm on the stovetop over low heat until warmed through. Alternately, reheat in the microwave using 30 – 45 second intervals, stirring after each, until warm. It makes a great meal prep for the week with homemade Naan on the side for soaking up the juices.

top down view of freshly made pot of curry red lentil stew with chickpea and kale.

Serving Suggestions

Serve alone, or over white rice, brown rice or quinoa. It would pair well with this flavorful Lime Cilantro Rice. And for soaking and swiping this vegan naan bread is just what you need. Enjoy!

More Easy Curry Recipes

top down view of a bowl with a serving of curry red lentil stew with items surrounding.

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.

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CURRY RED LENTIL STEW WITH KALE & CHICKPEAS

A flavorful Indian spiced curry red lentil stew with chickpeas and kale. Serve with rice or quinoa for a healthy lunch or dinner.

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Total Time: 40 minutes
  • Yield: Serves 6
  • Category: Soup, Entree
  • Cuisine: Vegan

Ingredients

Scale
  • 1 tablespoon olive oil or 1/4 cup water/veg broth
  • 1 large yellow onion, diced
  • 5 cloves garlic, minced
  • 1 1/2 inch knob fresh ginger, minced
  • 12 tablespoons curry (yellow), to taste
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • himalayan salt to taste
  • 12 teaspoons red pepper flakes, optional
  • 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, + more as needed
  • 4 cups kale, julienned
  • juice of one lemon, optional
  • cooked basmati rice (brown or jasmine ok too), to serve

Instructions

In large pot or stock pot, heat oil over medium heat, saute onion, garlic, and ginger 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, or over white rice, brown rice or quinoa. It would pair well with this flavorful Lime Cilantro Rice. And for soaking and swiping this vegan naan bread is just what you need. Enjoy!

Serves 6

Notes

As with all recipes, adjust spices to taste adding anything more or less to your liking.

Store: 

  • Refrigerator: Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container.
  • Freezer: This curry lentil stew is freezer friendly and freezes well for up to 2 – 3 months. To freeze, let cool completely and store in freezer safe containers (affiliate link). Let thaw before reheating. You can also freeze larger portions in large ziplock bags or containers.
  • Reheat: Simply re-warm on the stovetop or the microwave. It makes a great meal prep for the week with homemade Naan on the side for soaking up the juices.

Keywords: red lentil stew, curry lentil stew, vegan lentil stew recipe

Updated: This Curry Lentil Stew was originally published in March 2013. It has been retested and updated with new photos and helpful tips in January 2020. No changes were made to the recipe – I wouldn’t dare!

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55 Comments

  1. Was so good! And I expect it to be something that gets even better the next day after all the flavors meld together overnight!

  2. Brian Murarik says:

    You made this super easy i just had to take a picture of your picture with ingredients! Next level recipe ease.
    Thank you so much
    Kind regards

  3. German Perez says:

    Do you have the nutritional facts?

    1. Julie | The Simple Veganista says:

      Yes, it’s in the recipe card. If it’s not showing you may have to refresh the page to see it (that is something I’m working on fixing). Hope that helps!

      1. Noelle Lopez says:

        Hey so I’m trying to fit this recipe in my meal plan but the macros don’t list the exact amount per serving. Is that based upon the whole dish? Or what

  4. FYI — ginger is not included in the actual recipe instructions

    1. Julie | The Simple Veganista says:

      I’ve updated it so the garlic will be added with the onion and garlic. Thanks so much for pointing it out, Kristen!

  5. To make this especially healthy, I prepared fresh steamed tomatoes and kale separately and did not simmer them in the bean stew for 30 minutes. I added afterward. Did the same for the leftovers.

  6. Karen Gibson says:

    We tried this today and it was awesome!! Everyone loved it and it will be added to our list of favorite comfort foods. Thank you!!!

    Karen

    1. To make this especially healthy, I prepared fresh steamed tomatoes and kale separately and did not simmer them in the bean stew for 30 minutes. I added afterward. Did the same for the leftovers.

  7. I’m SO glad I came upon your site. I’ve been making your recipes exclusively for going on two weeks now. I made this last night & while the flavor was great, mine was a true soup consistency. The only modification I made to the recipe was I used drained & rinsed canned lentils not dried. I prefer the creamier, thicker texture so I’d love to get this recipe to that consistency. I also cooked 1 C quinoa & ended up adding it right to the soup, which was a nice addition considering it was so watery. Lol! I can’t wait to continue to navigate through your recipes!

  8. What r some substitutes for Kale? Preferably not cabbage. Thanks.

    1. Julie | The Simple Veganista says:

      The best sub would probably be any type of spinach. You can also use swiss chard, collard greens, beet greens, and mustard greens. Do let us know what you used and how you liked it, or not. It’s super helpful to others, as well as us! Enjoy :)

    2. I did not have any leafy greens but had zucchini and I diced and added it. It really worked very well

  9. ViKtorious Mama says:

    This was so good and easy to make. Thank you!

  10. So good! I loved every bite! My mother and I love a GOOD curry. I used a curry spice blend that we had and it turned out AMAZING! Definitely a new addition into my dinner rotation. Thank you!

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