CURRY RED LENTIL STEW WITH KALE & CHICKPEAS
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The Simple Veganista · by Julie | The Simple Veganista★ 5.0

CURRY RED LENTIL STEW WITH KALE & CHICKPEAS

NUTRITION · PER SERVING40M COOK
CAL 38%·PRO 56%
CARBS 137G72% OF CAL
17G FIBER113G OTHER8G TOTAL SUGAR
FAT 13G15% OF CAL
1G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A warming Indian-spiced lentil and chickpea stew with kale, tomatoes, and aromatic spices. A hearty, nutritious vegetarian main that's best served with rice or quinoa.

mainindiansoupcurrybeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 tablespoon olive oil or 1/4 cup water/veg broth
  • 1 large yellow onion, diced
  • 5 cloves garlic, minced
  • 1 1/2 inch knob fresh ginger, minced
  • 1 – 2 tablespoons curry powder (yellow), to taste
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • himalayan salt to taste
  • 1 – 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 1/2 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
PREP
10M
SODIUM
588MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.