Easy Chickpea and Lentil Curry

Looking for a new plant based or vegan dish to try? How about this Easy Chickpea and Lentil Curry. It’s packed with flavor, nutrition and comes together in only 20 minutes!

Lentil curry is one of my favorite weeknight meals. It take no time at all to cook, it’s packed with flavor, and my kids actually eat it. If you are like me and want to..

1. offer more plant based meals to your family
2. Save a few dollars at the grocery store
3. Make a delicious meal, really quick!

Then this Easy Chickpea and Lentil Curry is just for you! The key to this recipe? Using Red lentils! Red lentils are the fastest lentil to cook, because they are the smallest. The texture is also very subtle and is one reason why my son has taken a liking to it. Think of it like a thick tomato soup texture. If you are not a big chickpea fan you can easily omit them, but I think they add a nice texture.

So what do you need for this Chickpea and Lentil Curry?

• Canned Chickpeas
• Dried Red Lentils
• Onion
• Garlic
• Diced Tomatoes
• Vegetable Broth ( if you like a more savory flavor and are not vegan you can also use chicken broth)
• turmeric
• curry powder
• spinach (optional, but add a nice pop of color and nutrition)

How can my Toddler/Child help cook this Chickpea and Lentil Curry?

This is a great recipe for kids who are just getting involved around the stove. It also teaches them how to cook lentils and saute vegetables. Both of which are great basic skills to have in the kitchen!

• Have them help dice the tomatoes, onions
• Press/mince garlic
• Measure out red lentils, vegetable broth, spices, spinach
• Drain/wash chickpeas
• Pour ingredients into the pot
• Mix ingredients in the pot

For another lentil recipe. Check out my Instant Pot Cauliflower Lentil Dal!

Want to cook more with lentils or pulses (beans, lentils and dried peas). Check out Pulses.org for more recipe ideas and cooking tips and tricks!

Print Recipe

Easy Chickpea and Lentil Curry

This vegan and kid-friendly dish comes together in only 20 minutes making for a great week night meal!

Prep Time5 mins

Cook Time15 mins

Course: dinner, Main Course

Keyword: chickpea and lentil curry, easy lentil curry, vegan lentil curry

Ingredients

• 1 tablespoon olive oil
• 1 medium onion diced
• 2 garlic cloves minced (about 1 teaspoon)
• 1 cup red lentils
• 1 cup diced tomatoes
• 1 teaspoon ground curry
• 1/2 teaspoon turmeric
• 3 cups vegetable or chicken broth, low sodium
• 1, 14.5 ounce can chickpeas drained
• 1 cup fresh spinach leaves
• salt/pepper to taste

Instructions

• In a large pot on medium, high heat add olive oil and diced onions. Cook for 3 minutes or until soft. Add in minced garlic and cook for another 30 seconds or until fragrant.
• Add in lentils, curry, turmeric, diced tomatoes and cook for 30 seconds. Add in vegetable or chicken broth and cook for 10 minutes.
• Add in chickpeas and cook for another 2 minutes or until lentils are soft. Then add in spinach and mix to wilt. Add salt/pepper to taste.
• Serve on top of cooked rice or with naan.

Notes

If serving with rice, get started at the beginning of cooking so it is ready when the lentil curry is done! I used a rice cooker, but you could easily cook it on the stove as well.