Curried Lentil and Chickpea Protein Stew
This golden curry stew layers red lentils with chickpeas in a rich coconut-free broth seasoned with bold curry spices. It is a deeply nourishing meal that provides an extraordinary amount of plant-based protein in every bowl.
A bold and golden curried stew loaded with red lentils and chickpeas for a deeply satisfying high-protein vegan meal.
Nutrition per serving
Ingredients
base
protein
liquid
seasoning
aromatics
Instructions
Saute the Aromatics
In a large pot over medium heat, saute the diced onion with a splash of water or oil until softened and translucent, about 5 minutes. Stir frequently to prevent sticking.
Bloom the Spices
Add curry powder to the pot and stir it into the onions for about 60 seconds until the spices become intensely fragrant. This step is essential for maximum flavor development in the stew.
Add Everything and Simmer
Pour in the vegetable broth, diced tomatoes, red lentils, and chickpeas. Stir everything together, bring to a boil, then reduce heat and simmer uncovered until lentils break down into a thick stew consistency.
Adjust and Serve
Taste the stew and adjust salt and spices to your preference. Serve hot with warm flatbread or over rice for a complete and satisfying high-protein meal.
Substitutions
Common mistakes
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