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
Step-by-Step Guide
1. Prep the Aromatics: Heat olive oil or broth in a large pot over medium heat. Add the diced onion, sautéing for 5 minutes until soft. Add the minced garlic and ginger, cooking for another minute until fragrant.
2. Bloom the Spices: Add the curry powder, cumin, turmeric, and red pepper flakes to the pot. Stir constantly for 30-60 seconds to toast the spices and unlock their full flavor.
3. Build the Stew Base: Pour in the fire-roasted tomatoes (with juices), rinsed red lentils, chickpeas, and vegetable broth. Stir well to combine.
4. Simmer: Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer for 25-30 minutes, or until the lentils are tender and breaking down.
5. Finish with Greens: Stir in the julienned kale and cook for an additional 5-10 minutes, uncovered, until the kale is wilted and tender. Finish by stirring in the fresh lemon juice.
Serving Suggestions
This versatile stew is a complete meal on its own but is elevated with simple sides. Serve it over a bed of fluffy basmati rice or with warm, buttery naan bread for dipping. For a creamy contrast, add a dollop of vegan yogurt or coconut milk. Garnish with fresh cilantro, extra red pepper flakes, or a squeeze of lime.
How-to Summary
Sauté onion, garlic, and ginger. Toast spices briefly. Add tomatoes, lentils, chickpeas, and broth; simmer for 30 minutes. Stir in kale until wilted. Finish with lemon juice. Serve hot with rice or bread.
Frequently Asked Questions
Can I use a different type of lentil?
Yes, but cooking times will vary. Brown or green lentils hold their shape better but require 40-45 minutes to soften. Do not use Puy lentils as they stay too firm.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 4 days. The stew thickens when cold; reheat on the stovetop with a splash of broth or water to reach desired consistency.
Is this stew freezer-friendly?
Absolutely. Cool completely and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Can I make this in a slow cooker?
Yes. Sauté aromatics and spices first, then add everything except the kale and lemon to the slow cooker. Cook on low for 6-8 hours or high for 3-4. Stir in kale and lemon juice 30 minutes before serving.
How can I make it less spicy?
Simply omit the red pepper flakes. You can also use a mild curry powder. Adjust heat at the end with the optional lemon juice, which brightens flavors without adding spice.
Common Mistakes to Avoid
- Not rinsing the lentils: Always rinse red lentils to remove any debris and prevent a muddy flavor.
- Burning the spices: Toast them only for 30-60 seconds. Burnt spices taste bitter and will ruin the stew.
- Overcooking the kale: Add it at the end to retain texture, color, and nutrients. It should be wilted but not mushy.
- Skimping on simmer time: The lentils need the full 30 minutes to break down and create the stew’s signature creamy texture.
Conclusion
This Curry Red Lentil Stew is a testament to how simple, wholesome ingredients can create a deeply nourishing and flavorful meal. It’s forgiving for weeknight cooking, excellent for meal prep, and endlessly adaptable to your pantry and taste. By following the detailed steps and avoiding common pitfalls, you’ll have a perfect, comforting stew that truly gets better with every bite and every passing day in the fridge.