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Recipe

Spicy Red Lentil and Chickpea Stew

Scott Phillips

Servings: 4

The humble look of this stew belies its complex flavor: a mix of spicy heat and earthy legumes, topped with a cooling, creamy lemon-flecked yogurt.

Ingredients

  • 2 Tbs. olive oil
  • 1 tsp. ground cumin
  • 1/2 tsp. crushed red pepper flakes
  • 1 medium yellow onion, chopped
  • 2 medium cloves garlic, minced
  • 1 15.5-oz. can chickpeas, drained and rinsed
  • 1 cup red lentils, rinsed
  • 4 cups vegetable broth
  • Kosher salt and freshly ground black pepper
  • 1/2 cup plain Greek yogurt
  • 1/2 tsp. finely grated lemon zest
  • 2 Tbs. fresh lemon juice
  • Chopped fresh flat-leaf parsley or sliced chives, for garnish

Nutritional Information

      Calories (kcal) : 490
      Fat Calories (kcal): 120
      Fat (g): 14
      Saturated Fat (g): 3.5
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 5
      Sodium (mg): 840
      Carbohydrates (g): 70
      Fiber (g): 14
      Sugar (g): 9
      Protein (g): 24

Preparation

  • Heat the oil in a 4-quart saucepan over medium-high heat. Add the cumin and pepper flakes and cook, stirring, for 1 minute. Add the onion and garlic, and cook, stirring often, until starting to soften, about 3 minutes. Add the chickpeas and lentils, and stir to coat. Add the broth, bring to a boil, reduce to a simmer, and cook until the lentils are tender and falling apart, 10 to 15 minutes. Season to taste with salt and pepper.
  • Meanwhile, combine the yogurt and lemon zest and juice in a small bowl. Season to taste with salt and pepper.
  • Serve the stew topped with a dollop of the yogurt and garnished with the parsley or chives.

Reviews

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Reviews

  • Gina_S | 02/21/2017

    It was delicious! Be sure to make the yogurt sauce. Yum!

  • Gina_S | 02/21/2017

    It was delicious! Be sure to make the yogurt sauce. Yum!

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