Serious Chickpea & Lentil Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A slow-cooked stew combining chickpeas, lentils, and seasonal vegetables for a nourishing, protein-packed meal. This mediterranean-inspired mediterranean (mediterranean, vegetarian) ready in about 65 minutes pairs (15 oz, drained and rinsed) chickpeas, (uncooked) lentils, (diced) carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 can (15 oz, drained and rinsed) chickpeas
• 1/2 cup (uncooked) lentils
• 2 (diced) carrots
• 1 (finely diced) onion
• 2 (diced) tomatoes
• 2 (minced) garlic cloves
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf
• 4 cups water
• 1/2 cup (uncooked) rice
• 1 cup water

Instructions

1. Step 1: In a large pot, heat olive oil over medium heat. Sauté onion and garlic for 5 minutes until fragrant.
2. Step 2: Add diced carrots, tomatoes, tomato paste, oregano, salt, black pepper, and bay leaf. Cook for 10 minutes until vegetables soften.
3. Step 3: Stir in chickpeas, lentils, and 3 cups water. Bring to a boil, then reduce heat and simmer for 30-40 minutes until lentils are tender.
4. Step 4: While stew simmers, bring a pot of water to a boil. Add rice and cook for 15 minutes until tender, then drain and set aside.
5. Step 5: To serve, ladle stew into bowls and top with steamed rice, garnished with fresh herbs if desired.