Herbed Red Lentil Chickpea Stew (1 pan, nut-free, soy-free, gluten-free)
GFGLUTEN FREE
GRGRAIN FREE
NFNUT-FREE
SFSOY FREE
BY RICHA
4.95 FROM 78 VOTES
APR 06, 2024
188 COMMENTS
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This Italian herb and sun-dried tomato Red Lentil chickpea stew is a super easy, one-pan, meal that is so satisfying and flavorful! It makes a delicious, protein-packed weeknight meal with garlic bread or sourdough to dip, or serve it over pasta, baked potato, or roasted vegetables.
lentil chickpea stew in the pan after cooking
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Table of Contents
Why you will love this Lentil Chickpea Stew
More One Pot Stews
Lentil Chickpea Stew with sun-dried tomato and italian herbs Recipe
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This high protein vegan stew uses both chickpeas and red lentils. The stew has a simple base of aromatics, herbs, sun dried tomato, vegan parmesan and non dairy milk. The red lentils break down during cooking and thicken up the stew, so you don’t necessarily need a cream addition. You can even serve it over roasted veggies or with garlic bread or however else you like. No matter how you serve it, this lentil chickpea stew is a perfect, easy meal for a cool, spring evening.
close-up of dipping a piece of toast into lentil chickpea stew
If you’re looking to change up your game from making all of the lentil curries or chickpea curries, this chickpea lentil stew is for you. It uses Italian herbs and oregano ,mirepoix and some sun-dried tomato for all that umami flavor in the sauce, and it is amazing over some toasted garlic bread or sourdough or over pasta or baked potato.
I also offer an option to make this into a curried lentil chickpea stew with just a simple adjustment to the spices.
piece of toast in the pan of lentil chickpea stew
Why you will love this Lentil Chickpea Stew
easy, one pot meal that’s packed with protein and flavor
versatile! Use other cooked lentils and use cooked chickpeas, white beans, or butter beans. You can also change the flavor to curried, if you like.
tender beans in a thick, flavorful sauce
naturally gluten-free, soy-free, and nut-free
More One Pot Stews
Vegan Irish Stew
Peanut Stew
Mushroom Chowder
Andhra Green Chili Chickpeas
Kerala White Bean Stew
Lentil Chickpea Stew with sun-dried tomato and italian herbs
4.95 FROM 78 VOTES
By: Vegan Richa
PREP:
15 MINUTES MINS
COOK:
35 MINUTES MINS
SERVINGS: 4
COURSE: DINNER, MAIN, MAIN COURSE
CUISINE: VEGAN
lentil chickpea stew in the pan after cooking
SAVE PIN PRINT
This Red Lentil chickpea stew with italian herbs and sun-dried tomato, is a super easy, one-pan, meal! It makes a delicious, protein-packed weeknight meal with garlic bread or sourdough to dip, or serve it over pasta, baked potato, or roasted vegetables.
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Equipment
Skillet
Chef’s knife
Ingredients
US CUSTOMARY
METRIC
1X
2X
3X
▢ 1 teaspoon oil
▢ 1/2 cup chopped onion
▢ 2 cloves garlic, minced
▢ 1/4 cup chopped celery, optional
▢ 1/2 cup chopped carrots
▢ 1-2 tablespoon chopped sun dried tomato
▢ 1 teaspoon oregano
▢ 1 teaspoon Italian herb blend
▢ 1 tablespoon tomato paste
▢ 15 ounce can coconut milk, or 1.5 cups other non dairy milk such as cashew milk or soy milk Or use more broth
▢ 1 1/2 cups water, or veggie broth
▢ 1/2 teaspoon salt
▢ 1/3 cup dried red lentils, , see notes to use cooked lentils
▢ 15 ounce can chickpeas, drained, or 1 1/2 cups of cooked chickpeas, or use white beans or butter beans
▢ 1/4 teaspoon black pepper, or use pepper flakes
To Add Later
▢ 1/2 cup frozen spinach, thawed
▢ 2 to 3 tablespoons vegan parmesan
For Garnish
▢ Pepper flakes, vegan parmesan, chopped herbs, like basil or parsley
COOK MODE
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Instructions
Heat a large skillet over medium heat, and add the oil. Once the oil is hot, add the onion and garlic and a good pinch of salt and cook until the onion is translucent and the garlic is smelling fragrant and starting to turn golden, 4 to 5 minutes. Add splashes of water to help onion cook evenly.
Add in the celery, carrots, sun dried tomato and all of the herbs. Mix and cook for 2 minutes.
Add in the tomato paste and coconut milk, and press and mix so that the tomato paste mixes into the coconut milk. Mix in the water, salt, red lentils, chickpeas, and pepper.
Then, cover with a lid and cook over medium heat for 10 minutes, then reduce the heat to medium-low and continue to cook for another 15 minutes or until the red lentils are cooked to preference. I like them to be soft, so that they thicken the sauce mixture.
Mix in the spinach and vegan parmesan, then bring to a boil, and taste and adjust flavor and thickness. Add more salt, if needed, and some more black pepper and herbs, if you want. If there isn't enough liquid, then you can add in some more water or broth at this point. (Adjust the color if you like with a teaspoon more tomato paste or some paprika if you like)
Bring to a boil, and cook until the spinach is cooked, about 2 minutes, then switch off the heat.
Garnish with fresh herbs, pepper flakes, and more vegan Parmesan, and serve with some sourdough, garlic bread, pasta or however you like.
