Chickpea and Lentil Curry

Name: Chickpea and Lentil Curry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian, Indian
Ingredients: 2 teaspoons neutral cooking oil; 1 1/2 teaspoons cumin seeds; 5 cloves garlic (minced); 1 tablespoon minced ginger; 1 1/2 teaspoons turmeric; 1 teaspoon ground coriander ((or 1 1/2 teaspoons coriander seeds added with cumin seeds)); 3/4 teaspoon cayenne pepper (or to taste); 14 ounces crushed tomatoes; Handful of cherry tomatoes (halved (optional)); 1 (14-ounce) can unsweetened coconut milk (or nondairy milk*); 1 cup cooked chickpeas; 1 cup cooked French lentils (or Puy or green lentils (cook 1/2 cup dried lentils until al dente, or use precooked canned lentils)); Salt and freshly ground black pepper (to taste); Drizzle of maple syrup (to taste); Fresh lime juice (to taste); 1/4 cup chopped fresh cilantro (for garnish (optional))

5 steps

Prep:5minCook:15min

Easy, high-protein Chickpea and Lentil Curry takes 20 minutes to make. A vegan, one-pot recipe with pantry and budget-friendly ingredients. Perfect for meal prep.

Updated at: Sun, 13 Jul 2025 18:55:42 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories799.4 kcal (40%)

Total Fat50.8 g (73%)

Carbs75 g (29%)

Sugars18.9 g (21%)

Protein24.5 g (49%)

Sodium796.4 mg (40%)

Fiber19.2 g (68%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 teaspoonscooking oil

neutral

1 ½ teaspoonscumin seeds

5cloves garlic

minced

1 tablespoonminced ginger

1 ½ teaspoonsturmeric

1 teaspoonground coriander

or 1 1/2 teaspoons coriander seeds added with cumin seeds

¾ teaspooncayenne pepper

or to taste

14 ouncescrushed tomatoes

cherry tomatoes

halved, optional

1 x 14 ouncecan unsweetened coconut milk

or nondairy milk

1 cupchickpeas

cooked

1 cupFrench lentils

cooked, or Puy or green lentils, cook 1/2 cup dried lentils until al dente, or use precooked canned lentils

salt

to taste

black pepper freshly ground

¼ cupfresh cilantro

chopped, for garnish, optional

Instructions

Step 1

Toast the cumin seeds: Heat the oil in a large saucepan over medium-high heat. Cook the cumin seeds for about 45 seconds, or until they start to brown.

Step 2

Cook the aromatics and spices: Add the garlic, ginger, turmeric, coriander, and cayenne. Cook for 2 minutes, stirring constantly.

Step 3

Add the tomatoes: Pour in the crushed tomatoes and cherry tomatoes (if using). Reduce the heat to low and simmer for about 10 minutes, or until the flavors are melded, stirring frequently.

Step 4

Add the coconut milk, chickpeas, and lentils and cook for about 2 minutes more, or until warmed through.

Step 5

Season with salt and pepper. Add a touch of maple syrup and a squeeze of fresh lime juice to taste. Garnish with cilantro.

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