Description

Curry Red Lentil Stew with Kale & Chickpeas

This Curry Red Lentil Stew is the perfect dish to keep you warm on chilly days! Inspired by Indian spices, it’s a hearty, comforting meal packed with lentils, chickpeas, kale, and aromatic spices like turmeric and cumin. This vegan stew comes together quickly and is an excellent choice for meal prep—plus, the leftovers taste even better! Serve it over rice or with warm naan bread for a satisfying dinner that’s sure to impress.

1 tbsp olive oil or 1/4 cup veg broth
1 large yellow onion, diced
5 cloves garlic, minced
1½ inch fresh ginger, minced
1-2 tbsp curry powder
1 tsp cumin
1 tsp turmeric
1-2 tsp red pepper flakes (optional)
1 can (15 oz) fire roasted tomatoes
2 cups red lentils, rinsed
1½ cups cooked chickpeas
6 cups veg broth
4 cups kale, julienned
Juice of 1 lemon (optional)

Directions:
1. Heat oil over medium heat, sauté onion, garlic, and ginger until onion is transparent.
2. Add spices, tomatoes, lentils, chickpeas, and broth. Bring to boil, cover, simmer for 30 min.
3. Add kale, cook 10 min until soft.

Prep Time: 40 min
Kcal: 320 per serving