Cumin-Spiced Lentil and Chickpea Stew with Turmeric Rice

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

A hearty vegetarian stew combining earthy lentils and chickpeas with fragrant cumin, served over vibrant turmeric-infused rice. This Mediterranean-inspired vegan recipe (vegetarian, gluten free), ready in about 55 minutes, pairs brown lentils, canned chickpeas, drained and rinsed, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup brown lentils
• 1 can (15 oz) canned chickpeas, drained and rinsed
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 3 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground turmeric
• 1 can (14.5 oz) canned diced tomatoes
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 cup basmati rice
• 2 cups water
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup brown lentils under cold water. In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 diced yellow onion and 2 diced carrots, sauté for 5 minutes until softened.
2. Step 2: Stir in 3 minced garlic cloves, 2 tsp ground cumin, and 1 tsp ground turmeric, cooking for 1 minute until fragrant.
3. Step 3: Add 1 cup rinsed lentils, 1 can (15 oz) drained chickpeas, 1 can (14.5 oz) diced tomatoes with juices, and 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally, until lentils are tender.
4. Step 4: While stew simmers, rinse 1 cup basmati rice under cold water. In a small pot, bring 2 cups water to a boil, add 1 tsp salt and 1 tsp turmeric, then add rice, reduce heat to low, cover, and cook for 15 minutes or until water is absorbed.
5. Step 5: Season stew with 1/2 tsp black pepper and additional salt to taste. Serve stew over turmeric rice, garnished with 1/4 cup chopped fresh cilantro.