Diverse Delight Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A hearty fusion stew blending lentils, chickpeas, and root vegetables with spices from across the Indian subcontinent. This indian (vegetarian) ready in about 55 minutes pairs canned and drained chickpeas, rinsed lentils (red), medium, diced potato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 1.5 cups, canned and drained chickpeas
• 1 cup, rinsed lentils (red)
• 2 medium, diced potato
• 1 medium, diced carrot
• 2 medium, diced tomato
• 1 large, finely chopped onion
• 1 tbsp grated ginger
• 3 cloves, minced garlic
• 1 tsp cumin seeds
• 1.5 tbsp coriander powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• 2 tbsp vegetable oil
• to taste salt

Instructions

1. Step 1: Heat 1 tbsp oil in a large pot over medium heat. Add cumin seeds and toast for 30 seconds until golden. Add chopped onion, garlic, and grated ginger. Cook for 5 minutes until onions are translucent.
2. Step 2: Stir in coriander powder, turmeric, and garam masala, cooking for 1 minute to bloom the spices. Add diced potatoes, carrots, and tomatoes. Cook for 10 minutes until vegetables are tender.
3. Step 3: Add lentils, chickpeas, and 4 cups water. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes until lentils are soft and the stew has thickened.
4. Step 4: Adjust seasoning with salt. Serve hot with a side of naan or over steamed rice, garnished with fresh coriander and a drizzle of lemon juice.