Cumin-Spiced Lentil and Chickpea Stew with Turmeric Rice
A hearty vegetarian stew combining earthy lentils and chickpeas with fragrant cumin, served over vibrant turmeric-infused rice. This mediterranean-inspired vegan (vegetarian, gluten free) ready in about 55 minutes pairs brown lentils, medium yellow onion, diced, medium carrots, 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 a quick salad or grain on the side. 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 cloves 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
Instructions
- 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.
- Step 2: Stir in 3 minced garlic cloves, 2 tsp ground cumin, and 1 tsp ground turmeric, cooking for 1 minute until fragrant.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cumin-Spiced Lentil and Chickpea Stew with Turmeric Rice take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cumin-Spiced Lentil and Chickpea Stew with Turmeric Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep brown lentils from drying out.
Can I substitute ingredients in Cumin-Spiced Lentil and Chickpea Stew with Turmeric Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cumin-Spiced Lentil and Chickpea Stew with Turmeric Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cumin-Spiced Lentil and Chickpea Stew with Turmeric Rice vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
