Lentil & Chickpea Curry

This is a warm and hearty meal, perfect for those chilly fall days. It’s simple to make, full of flavor, and sure to satisfy! Try it with a side of pita, and for an extra kick, add a sprinkle of cayenne pepper. Enjoy one of my favorites!

_{Prep Time: 15 mins ~ Cook Time: 45 mins ~ Total Time: 1hr ~ Servings: 6-8}

Ingredients:

1 small yellow onion chopped 

1 tbsp crushed garlic 

3 tbsp curry powder (I use my for my sensitive pallet 😛)

1 tsp cumin 

½ tsp smoked paprika

½ tsp turmeric 

1 cup dried lentils (I typically use green)

1 can organic chickpeas

1 14oz can chopped tomatoes (no added sugar) 

1 ½ cups low-sodium vegetable stock 

1 14oz can of coconut milk or cream (unsweetened) 

1 cup organic kale (optional) 

½ tsp salt or coconut aminos

½ tsp pepper 

Directions: 

Add enough vegetable stock to cover the bottom of a large pan. Cook for about 2 minutes or until broth is hot. Add onions, crushed garlic, cumin, turmeric, smoked paprika, and half of the curry powder. Sauté until the onions are soft and aromatic.

Add the dried lentils and toss them with the onions and spices for about 2 minutes to coat evenly. 

Add the can of crushed tomatoes, the rest of the vegetable stock, the second half of the curry powder, and coconut milk/cream. Bring to a boil and reduce heat. Cover the pan and let simmer, stirring occasionally, until the lentils are soft and cooked—around 25-30 minutes.

About 12-15 minutes into cooking the lentils, uncover the pan and add the drained chickpeas. Then, cover the pan again. This is also a great time to taste the curry and adjust the seasoning if you’d like a bit more flavor.

Once the lentils are cooked, add the kale (optional) and stir until wilted, for about 3 minutes. Add salt and pepper to taste. 

Serve with rice, pita, over a bed of vegetables, or all three!