Recipe Chickpea And Lentil Curry

Easy, high-protein Chickpea and Lentil Curry takes 20 minutes to make, with all budget and pantry-friendly ingredients. This healthy one-pot vegan recipe is perfect for meal prep. Freeze leftovers for up to three months.

This comforting vegan curry is packed with flavor and plant-based protein. Lentils are higher in protein than chickpeas and cook more quickly, so I added some to my favorite pantry chickpea curry recipe for a protein boost and more texture.

This recipe was inspired by my High-Protein Quinoa & Lentils Without Oil on this site, as well as this 15-Minute Lentil Veggie Curry.

Chickpea & Lentil Curry

Step 1. Cook the cumin seeds until they start to brown. Add the garlic, ginger, turmeric, coriander, and cayenne. Cook for 2 minutes, stirring constantly. Pour in the crushed tomatoes. Reduce the heat to low and simmer for about 10 minutes, or until the flavors are melded, stirring frequently.

Step 3. Seasonwith salt and pepper. Add a touch of maple syrup and a squeeze of fresh lime juice to taste. Garnish with fresh cilantro.

For serving: Serve this creamy Chickpea and Lentil Curry with warm naan, chapati, rice, quinoa, or a grain of your choice. Add a green salad for more veggies.

Easy Chickpea Lentil Curry

Both lentils and chickpeas are good sources of plant-based protein, but lentils have more protein per serving. Chickpeas contain 269 calories and 15 grams of protein per cup, where as lentils contain 230 calories and 18 grams of protein per cup.

Both chickpeas and lentils are excellent sources of fiber. Fiber is good for blood glucose control, maintaining a healthy weight, and digestion. Chickpeas contain 12.5 grams fiber per cup, and lentils contain 15.6 grams per cup.

Yes! Transfer the curry to a freezer-safe container and freeze for up to 3 months. Defrost the curry overnight in the fridge or immediately in the microwave. Reheat it in the microwave or on the stovetop.

Chickpea Lentil Curry With Quinoa

Easy, high-protein Chickpea and Lentil Curry takes 20 minutes to make. A vegan, one-pot recipe with pantry and budget-friendly ingredients. Perfect for meal prep.

Calories: 226 kcal | Carbohydrates: 37 g | Protein: 13 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 2 g | Sodium: 135 mg | Potassium: 856 mg | Fiber: 12 g | Sugar: 7 g | Vitamin A: 610 IU | Vitamin C: 16 mg | Calcium: 106 mg | Iron: 6 mg

This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.This easy Chickpea Lentil Curry takes around 45 minutes to make and is full of Indian flavors. It's a healthy vegan recipe that's made with both chickpeas and lentils, making it extra hearty and delicious.

Chickpea And Red Lentil Masala

I figure it’s about time to share a few more cozy recipes before the weather officially starts warming up. Insert: chickpea lentil curry, aka the BEST vegan lentil curry ever.

I adore my sweet potato curry farro recipe -- and I know many of you do too -- but I realized I didn’t have any traditional curry recipes on my site. Well, until now!

This lentil curry is seasoned with everything you want in a curry recipe: shallot, garlic, curry powder, garam masala, and cumin, and the lentils are cooked in tomato sauce and coconut milk for a rich, warm, comforting meatless meal.

One Pot Lentil Chickpea Coconut Curry

If you’re looking for more Indian-inspired recipes, be sure to check out my vegan tikka masala and my butternut squash curry -- both plant-based and

Step 1: Sauté. Start by heating oil in a large, deep skillet or dutch oven over medium heat. Add the carrots and bell pepper and sauté for 2-3 minutes until soft. 

Step 2: Add the spices. Next, add the shallot and garlic and cook for 1 minute, then add all of the spices and stir for 1 minute until fragrant.

Vegetarian Chickpea And Lentil Curry

Step 3: Cook the lentils. Pour in the tomato sauce, coconut milk, lentils, and water and bring the mixture to a boil. Reduce heat to a simmer, cover the skillet and cook for 20 minutes. 

Step 4: Add the chickpeas. Last, add the chickpeas and ½ cup more water and continue simmering uncovered for 10-15 minutes until the lentils are soft. 

Check your can of tomato sauce to make sure there aren’t any Italian spices in it, like basil or oregano. I used Muir Glen canned tomato sauce, with the only ingredients being tomato puree, onion powder and garlic powder and it worked out perfectly in this recipe. 

Recipe: Your Next Recovery Meal — Warming Chickpea And Lentil Curry

Curry is great because it’s fairly easy to customize based on what’s in your refrigerator; if you want to add sweet potato to this, you can! If you want to add spinach, you can! It’s a great way to squeeze vegetables into your diet. 

Add-ins: Besides adding more veggies, you can also add lime juice to taste (I’d start with 1 tablespoon and go from there) and an extra drizzle of dairy-free milk (any kind, or more coconut milk), or if you’re not vegan, a drizzle of heavy cream, which will make the dish even creamier. 

This easy Chickpea Lentil Curry takes around 45 minutes to make and is full of Indian flavors. It's a healthy vegan recipe that's made with BOTH chickpeas and lentils, making it extra hearty and delicious.

Chickpea And Lentil Curry Recipe

*Calories are per serving and are an estimation; serving size is between 4-8 depending on if you're eating this by itself or if you're serving it with rice 

*If you're feeling fancy, add a drizzle of coconut milk/dairy-free milk (or, if you're not vegan, a drizzle of heavy cream) before serving 

Calories: 409 kcal | Carbohydrates: 47 g | Protein: 17 g | Fat: 19 g | Saturated Fat: 13 g | Sodium: 566 mg | Potassium: 979 mg | Fiber: 17 g | Sugar: 8 g | Vitamin A: 2649 IU | Vitamin C: 35 mg | Calcium: 87 mg | Iron: 8 mg

Chickpea And Lentil Curry

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.This easy chickpea and lentil curry is packed with flavour. Made with just a few simple pantry staples this curry is a satisfying and comforting dish that will leave you with a happy belly and a smile on your face.

A good curry is a lovely thing, warming, filling and totally satisfying. This chickpea and lentil curry is all of those things and more! It's vegan, gluten-free and only takes about 30 minutes to make. This easy lentil chickpea curry is perfect for a weeknight dinner or great for a weekend when you want to ditch the takeaway.

This red lentil curry is packed with goodness, chickpeas, lentils, spinach and peppers! And because of all that protein, this curry is super satisfying and filling. Warmly spiced with a little kick of heat this really is packed with flavour.

Easy Red Lentil And Chickpea Curry With Spinach

Curries are a weekly occurrence in my house. Whether it's my aubergine and chickpea curry or my red lentil dahl, everyone in my family loves them. This chickpea and lentil curry is one of my favourites, not just because it tastes great but also because it's ready in no time and all I need are store cupboard ingredients!

1. Heat a tablespoon of olive oil in a large pan. Add the onion along with a small piece of salt and cook over medium heat until it's translucent. Add the garlic, ginger and chilli flakes, cook for a minute then add in the spices. Again, only cook those spices for a minute. Then add the chopped green pepper.

2. Next, add the chopped tomatoes to the curry. Stir in the vegetable stock and stir well. You can add the lemon juice in now.

Chickpea Lentil Curry Bowl With Greens, Almonds & Pickle

3. Now, add the chickpeas and red lentils. Stir well. Cover with a tight-fitting lid. Reduce to low heat and simmer for 15 - 20 minutes. Stir often!

4. Once the curry is nice and thick and the lentils are cooked remove the lid then stir in the spinach. Once the spinach is wilted the curry is ready.

We love this with basmati rice or cauliflower rice, however, brown rice or quinoa are great too. It's also great with fresh chapati on the side it or vegan naan bread. If you fancy making this into a bit of a feast you could also serve some popadom with raita, lime pickle and chutney.

Sweet Potato Lentil Curry With Crispy Sesame Chickpeas

If you're looking for more tasty vegan curry ideas I have you covered. My Mushroom Curry with spinach and chickpeas is a reader favourite and one of the most popular curries on here! Another very popular curry is my Cauliflower and Chickpea Curry, this one is great for kids too. One of my favourites is this Butternut Squash and Chickpea Curry, it's very easy to make and is perfect for a tasty weeknight dinner and great for making ahead too.

A rich and vibrant chickpea and lentil vegan curry. Ready in around 30 minutes this is perfect for a tasty weeknight dinner. 

Calories: 577 kcal | Carbohydrates: 93.3 g | Protein: 46.5 g |

Chickpea Lentil Curry