Curry Red Lentil Stew with Kale and Chickpeas


  • 1 tbsp. olive oil
  • 1 diced onion
  • 5 garlic gloves, minced
  • 2 tbsp. minced ginger
  • 2 tbsp. curry
  • 1 tsp. cumin
  • 1 tsp. turmeric
  • 1 tsp. Himalayan salt
  • 1 tbsp. red pepper flakes
  • 1 15 oz. can fire roasted tomatoes
  • 2 c. dry red or green lentils
  • 1 1/2 c. cooked garbanzo beans
  • 6 c. water or veg. broth
  • 3 c. kale, julienned
  • juice of one lemon
  • cooked rice as needed


Heat oil in Dutch oven or large pan over medium heat. Saute onion and garlic until clear. Add ginger, curry, cumin, turmeric, Himalayan salt and red pepper flakes. Add tomatoes, beans, lentils and liquid to bring to a boil. Cover and reduce temperature and simmer for approximately 30 minutes. Add kale and lemon juice and cook for 10 more minutes.

This post was republished with the permission of our friends at Noosh Catering in Brisbane, check out the original article here.

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