Spiced Vegetarian Lentil and Chickpea Stew
A hearty and warming stew packed with lentils, chickpeas, and a blend of aromatic spices, perfect for a nutritious vegetarian meal. This middle eastern-inspired vegan (vegetarian, gluten free) ready in about 50 minutes pairs rinsed brown lentils, medium onion, diced, large carrot, peeled and diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 brown lentils
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 1 medium onion, diced
- 1 large carrot, peeled and diced
- 3 cloves garlic cloves, minced
- 1 can (14.5 oz) canned diced tomatoes
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup (optional) fresh cilantro, chopped
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion and 1 diced large carrot, cooking for 5 minutes until softened.
- Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp smoked paprika; cook for 1 minute until fragrant.
- Step 3: Add 1 cup rinsed brown lentils, 1 can (14.5 oz) diced tomatoes with juices, 4 cups vegetable broth, 1 can (15 oz) drained chickpeas, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
- Step 4: Bring stew to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes until lentils are tender and stew thickens.
- Step 5: Taste and adjust seasoning if needed. Stir in 1/4 cup chopped fresh cilantro just before serving for a fresh finish.
Equipment for this recipe
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Frequently asked questions
How long does Spiced Vegetarian Lentil and Chickpea Stew take to make?
Total time is about 50 minutes (10 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 Spiced Vegetarian Lentil and Chickpea Stew?
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 rinsed brown lentils from drying out.
Can I substitute ingredients in Spiced Vegetarian Lentil and Chickpea Stew?
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 Spiced Vegetarian Lentil and Chickpea Stew 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 Spiced Vegetarian Lentil and Chickpea Stew 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.
