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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.


  • 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


  • 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.


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Reviews (9 reviews)

  • DawnieBoy | 04/04/2020

    This recipe was exactly what I was looking for today. I wanted a quick, healthy lunch using items I had on hand. I made it exactly as written, with the exception of cooking it about 5 minutes longer and using the back of a wooden spoon to mash up some of the chick peas to make the soup a bit thicker. I didn't have Greek yogurt on hand, so I strained some whole milk regular yogurt and used that in it's place. The lemony yogurt topping was the perfect foil, taming the spice of the red pepper flakes and adding some brightness to the dish. I'll definitely make this again.

  • Interferenceviolet | 01/14/2020

    I've made this twice now. The first time I followed the recipe exactly and found the stew to be a bit thin, mushy, and bland. The second time I made it, I increased the red lentils to 1 1/2 cups to make it thicker and more substantial. It's still a bit bland, and 1/2 tsp of pepper flakes was still quite hot, even with the extra lentils. I waited until the lentils were completely cooked before adding the tin of chickpeas, and then just simmered for a few minutes. That kept them more intact. I had some spinach in the fridge that was a bit past its prime, so I threw that in at the end as well. The lemon yoghurt topping is excellent and elevates this recipe, so I made more than double the quantity. On the whole, it's a quick, healthy, cheap recipe that makes a decent lunch for the week. I'll make it again, and keep tweaking.

  • C_Arnold | 03/23/2019

    This is a staple in our home! I make it all the time. I love how quickly it comes together and how all the ingredients are from the pantry. It always turns out flavorful and satisfying!

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