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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 17 reviews

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


  • 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 powder (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


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


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


  • 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.