Spiced Lentil & Chickpea Stew with Lemon

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A hearty stew featuring red lentils and chickpeas simmered in a fragrant tomato broth with warm spices. This indian-inspired vegetarian ready in about 45 minutes pairs rinsed red lentils, drained canned chickpeas, diced tomatoes 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 cup, rinsed red lentils
• 15 oz, drained canned chickpeas
• 14 oz diced tomatoes
• 3 cups vegetable broth
• 1 medium, diced onion
• 2 medium, diced carrots
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1, zested and juiced lemon
• 2 tbsp, chopped fresh cilantro

Instructions

1. Step 1: Heat a large pot over medium heat. Add 1 medium diced onion and 2 medium diced carrots, cooking for 5 minutes until softened.
2. Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, and 1 tsp ground coriander, cooking for 1 minute until fragrant.
3. Step 3: Add 1 cup rinsed red lentils, 14 oz diced tomatoes, 3 cups vegetable broth, and 15 oz drained chickpeas. Bring to a simmer, then reduce heat to low.
4. Step 4: Cover and simmer for 25 minutes until lentils are tender and stew thickens, stirring occasionally.
5. Step 5: Stir in 1 zested and juiced lemon, 2 tbsp chopped cilantro, and cook uncovered for 2 more minutes until flavors meld.