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Curry Chickpea and Lentil Stew

Curry Chickpea and Lentil Stew Recipe

Healthy comfort food is the perfect solution for a dreary day. This stew is easy to make and it’s packed with complex carbohydrates, protein, and fiber. Pair it with sauteed greens or a fresh salad for a filling lunch or dinner.

Yield: 4 servings

Preparation time: 10 minutes

Cooking time: 15 minutes


1 tbsp olive oil

½ cup chopped onion

2 cloves garlic, minced

1 ½ tbsp curry powder

1 can (14.5 oz.) no salt added, diced tomatoes

1 cup dry green lentils, cooked according to package directions

1 can (14.5 oz.) no salt added chickpeas, rinsed and drained

¾ cup light coconut milk

½ tsp salt

¼ tsp ground black pepper

¼ tsp ground cayenne pepper (optional)


Heat the olive oil in a deep skillet or soup pot over medium-high. Add the onion and garlic. Cook until softened, about 5 minutes.

Stir in the curry powder, cook 1 minute more. Add the tomatoes and continue to cook 1 to 2 more minute.

Stir in the cooked lentils, chickpeas, and coconut milk. Reduce the heat to medium and cook until heated through, about 2 to 3 minutes.

Add the salt, black pepper, and cayenne pepper. Serve warm.

Nutrition information for 1/4 recipe: Calories 378; Total Fat 8.2 g; Saturated Fat 3.3 g; Trans Fat 0 g; Cholesterol 0 mg; Sodium 356 mg; Carbohydrate 58.7 g; Fiber 15.4 g; Sugar 10.6 g; Protein 20.6 g

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