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Curry Chickpea and Lentil Stew RecipeCurry 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.

Nutrition Facts
Serving Size 1/4 recipe
Amount Per Serving
% Daily Value*
Total Fat 8.2g
16%Saturated Fat 3.3g
Trans Fat 0g
Cholesterol 0mg
Sodium 356mg
Total Carbohydrate 58.7g
Dietary Fiber 15.4g
Sugars 10.6g
Protein 20.6g
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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)


  1. 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.
  2. Stir in the curry powder, and cook for 1 minute more. Add the tomatoes and continue to cook for 1 to 2 more minutes.
  3. Stir in the cooked lentils, chickpeas, and coconut milk. Reduce the heat to medium and cook until heated through, about 2 to 3 minutes.
  4. Add the salt, black pepper, and cayenne pepper. Serve warm.
Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.
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