So, you’re craving comfort food but don’t feel like spending three hours making something complicated? Same. Enter lentil & chickpea stew—a dish that looks like you slaved away in the kitchen but is actually ridiculously easy. It’s hearty, filling, and secretly healthy, so you can smugly tell yourself you’re “nourishing your body” while you go back for seconds (or thirds, no judgment here).
Why This Recipe is Awesome
This stew checks all the boxes: cheap, easy, filling, and borderline foolproof. Lentils cook up fast and don’t need soaking, chickpeas bring in that extra protein power, and together they create a bowl of cozy magic. Plus, it’s one of those meals that tastes even better the next day—so hello, leftovers that don’t suck.
Also, let’s not ignore the fact that this recipe is basically “throw stuff in a pot and wait.” If you can chop an onion and stir occasionally, congrats—you can make this stew. It’s idiot-proof, even I didn’t mess it up.
Ingredients You’ll Need
- 1 tablespoon olive oil (because every recipe starts with it)
- 1 large onion, diced (yes, tears are part of the process)
- 3 garlic cloves, minced (measure with your heart if you love garlic)
- 2 carrots, chopped (the orange crunchies)
- 2 celery stalks, chopped (the underrated soup MVPs)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup dried lentils (brown or green, whatever you’ve got)
- 1 can (15 oz) diced tomatoes with juice
- 4 cups vegetable broth (or chicken broth if you’re a rebel)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (adds that mysterious “I know what I’m doing” flavor)
- ½ teaspoon turmeric
- Salt and pepper to taste
- Optional toppings: fresh parsley, a squeeze of lemon juice, or crusty bread for dunking
Step-by-Step Instructions
- Heat olive oil in a large pot over medium heat. Toss in onion, carrots, and celery. Cook until they soften a bit—aka until your kitchen smells like you know how to cook.
- Add garlic and cook for about 30 seconds. Don’t walk away, or it’ll burn faster than your last attempt at cookies.
- Stir in cumin, paprika, and turmeric. Let them toast for a hot second—spices like attention too.
- Add chickpeas, lentils, tomatoes, and broth. Stir everything together like the boss you are.
- Bring to a boil, then reduce to a simmer. Cover and let it cook for about 30–35 minutes, or until the lentils are tender but not mushy.
- Taste and adjust seasoning. More salt? More spice? This is your stew now.
- Serve hot with your favorite toppings. Pro tip: crusty bread is practically mandatory.
Common Mistakes to Avoid
- Forgetting to rinse your lentils. Unless you like mystery dust in your stew.
- Adding too much liquid. It’s a stew, not a sad soup that doesn’t know who it is.
- Not seasoning enough. Lentils and chickpeas are bland on their own. Spice them like you mean it.
- Cooking on too high heat. That’s how you get mush instead of stew. Chill out and let it simmer.
Alternatives & Substitutions
- No chickpeas? Swap with white beans, kidney beans, or literally any canned bean hiding in your pantry.
- Different lentils? Red lentils cook faster and will give you a creamier, thicker stew. Brown or green hold their shape better.
- Spice swap. Curry powder works great if you want a different vibe.
- Want it heartier? Add diced potatoes or butternut squash. Instant upgrade.
- Need more protein? Toss in some cooked chicken or sausage if you’re not keeping it plant-based.
FAQ (Frequently Asked Questions)
Can I make this in a slow cooker?
Yep. Dump everything in, set it on low for 6–8 hours, and forget about it until dinner.
Do lentils need to be soaked first?
Nope! That’s the beauty of lentils—they cook up without the drama beans usually require.
Can I freeze this stew?
Absolutely. Stews are freezer-friendly legends. Store in airtight containers and reheat when you’re too tired to cook.
What type of lentils are best?
Brown or green are solid choices for texture. Red lentils break down more, making it creamier. Honestly, use what you’ve got.
What can I serve with it?
Crusty bread, naan, rice, or just a giant spoon. It’s flexible.
Is this kid-friendly?
Yes—unless your kid has a vendetta against vegetables. In that case, blend it up a little and sneak it past them.
Final Thoughts
Lentil & chickpea stew is proof that cheap, simple ingredients can come together into something ridiculously satisfying. It’s hearty without being heavy, flavorful without being fussy, and easy enough to throw together on a weeknight without losing your sanity.
So the next time you’re craving comfort in a bowl, skip the takeout and whip this up instead. Your taste buds (and your wallet) will thank you. Now grab that ladle, pour yourself a big steaming bowl, and pat yourself on the back—you just made stew magic happen.