Lentil Chickpea Stew with sun-dried tomato and italian herbs
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Vegan Richa · by Vegan Richa★ 5.0 (100)

Lentil Chickpea Stew with sun-dried tomato and italian herbs

NUTRITION · PER SERVING50M COOK
CAL 32%·PRO 41%
CARBS 61G38% OF CAL
17G FIBER14G SUGAR29G OTHER
FAT 38G54% OF CAL
28G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A protein-packed stew of red lentils, chickpeas, sun-dried tomatoes, and Italian herbs simmered in coconut milk. Hearty and warming, best served with crusty bread or over pasta.

mainmediterraneansoupbeansgluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 1 teaspoon oil
  • 1/2 cup chopped onion
  • 2 cloves garlic (minced)
  • 1/4 cup chopped celery (optional)
  • 1/2 cup chopped carrots
  • 1-2 tablespoon chopped sun dried tomato
  • 1 teaspoon oregano
  • 1 teaspoon Italian herb blend
  • 1 tablespoon tomato paste
  • 15 ounce can coconut milk (or 1.5 cups other non dairy milk such as cashew milk or soy milk Or use more broth)
  • 1 1/2 cups water (or veggie broth)
  • 1/2 teaspoon salt
  • 1/3 cup dried red lentils (, see notes to use cooked lentils )
  • 15 ounce can chickpeas (drained, or 1 1/2 cups of cooked chickpeas, or use white beans or butter beans)
  • 1/4 teaspoon black pepper (or use pepper flakes )
  • 1/2 cup frozen spinach (thawed)
  • 2 to 3 tablespoons vegan parmesan
  • Pepper flakes, vegan parmesan, chopped herbs (like basil or parsley)
PREP
15M
SODIUM
829MG
ESTIMATE
COMPLETE

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