This chickpea lentil vegetable curry is easy, heartwarming, and vegan-friendly, and sure to be enjoyed by any picky eater. It’s rich in plant-based protein while remaining soy and gluten-free.

Watch the video for a quick walkthrough and follow the recipe directions below for more details.

Ingredients

Serves: 3-4 Prep Time: 10-15 minutes Cook Time: ~50 minutes

Chickpea Lentil Vegetable Curry

• 3 Garlic Cloves, minced
• 1 cup red lentils
• 1/2 yellow onion, diced
• 2 large carrots, diced
• 1 bell pepper, diced
• 1/2 cup mushrooms, sliced
• 1 Tbs Olive Oil
• 1 Tbs Red Curry Paste
• 2 tsp ground ginger
• 1 Tbs Curry Powder
• 1/2-2 tsp black pepper, as desired
• 1 can chickpeas, drained and rinsed
• Salt to taste
• 1 8 oz. can tomato sauce
• 1 can Coconut Milk

Directions

1. Begin by preparing your vegetables and setting them aside.
2. In a large skillet, heat 1 Tbs of olive oil on high heat.
3. Once hot, add garlic and begin to cook until it is aromatic. About 30 seconds.
4. Then add the onion, carrot, and onion and sauté until the onions begin to turn translucent.
5. Next, add the chickpeas, tomato sauce, mushrooms, curry paste, and seasonings to the skillet.
6. Stir everything together on high heat for 2-3 minutes.
7. Add the lentils and coconut milk and stir for 1 minute.
8. Reduce heat to low and cover with a lid.
9. Simmer for 30-45 minutes until lentils are cooked through and carrots are very soft.
10. Serve as is and enjoy!

Optionally you can serve this dish with naan bread or top with chopped cilantro and rice.

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