Subterranean Spiced Lentil and Chickpea Stew
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 (vegan) ready in about 50 minutes pairs rinsed red lentils, (14 oz) diced tomatoes, large, diced onion 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Subterranean Spiced Lentil and Chickpea Stew take to make?
Total time is about 50 minutes (15 min prep + 35 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 Subterranean Spiced 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 red lentils from drying out.
Can I substitute ingredients in Subterranean Spiced 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 Subterranean Spiced Lentil and Chickpea Stew for a different number of people?
The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). 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 Subterranean Spiced Lentil and Chickpea Stew vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
