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!

1 tablespoon olive oil or ¼ cup water/veg broth

1 large yellow onion, diced

5 cloves garlic, minced

1 ½ inch knob fresh ginger, minced

1 to 2 tablespoons curry (yellow), to taste

1 teaspoon cumin

1 teaspoon turmeric

himalayan salt to taste

1 to 2 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 ½ 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

Directions at simple-veganista.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer