Subterranean Spiced Lentil and Chickpea Stew

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

A warming, hearty stew packed with spiced lentils and chickpeas, inspired by the resilience of life underground during uncertain times. This Middle Eastern-inspired vegan recipe, ready in about 50 minutes, pairs red lentils, canned chickpeas, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 5, 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
• 1 can (15 oz), drained and rinsed canned chickpeas
• 1 can (14 oz) diced tomatoes
• 1 large, diced onion
• 3, minced garlic cloves
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 4 cups vegetable broth
• 2 tbsp olive oil
• 2 tbsp, fresh lemon juice
• 1/4 cup, chopped fresh cilantro
• 1 1/2 tsp salt
• 1 tsp, freshly ground black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion and 3 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
2. Step 2: Stir in 1 tbsp ground cumin, 1 tsp ground coriander, and 1 tsp smoked paprika. Cook for 1 minute until the spices release their aroma.
3. Step 3: Add 1 cup rinsed red lentils, 1 can (15 oz) drained chickpeas, and 1 can (14 oz) diced tomatoes with their juices. Stir to combine.
4. Step 4: Pour in 4 cups vegetable broth, then bring the stew to a boil over high heat. Reduce to low and simmer uncovered for 30 minutes, stirring occasionally, until the lentils are tender and the stew thickens.
5. Step 5: Season with 1 1/2 tsp salt, 1 tsp freshly ground black pepper, and 2 tbsp fresh lemon juice. Stir in 1/4 cup chopped fresh cilantro before serving warm.