banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Chickpea and Red Lentil Masala

Serves 4.

    Share

    Chickpea and Red Lentil Masala

    Beans and legumes make for some of the most delicious and economical dinner options for all diners, from vegans to meat lovers. A range of pantry spices generously imbue this protein-, fibre-, and iron-loaded Indian stew with flavour. Brightened with fresh cilantro, it’s a thrifty dinner that tastes like a million bucks.

    Advertisement

    Tip

    Build a budget-friendly Indian banquet by stirring unsweetened shredded coconut into brown rice, adding diced cucumber to plain yogurt, and purchasing mango chutney. Serve these alongside the masala for a takeout fake-out.

    Advertisement

    Chickpea and Red Lentil Masala

    Ingredients

    • 1 Tbsp (15 mL) coconut oil
    • 1 onion, diced
    • 2 garlic cloves, minced
    • 1 Tbsp (15 mL) curry powder (mild or hot)
    • 2 tsp (10 mL) garam masala
    • 1/2 tsp (2 mL) salt
    • 1 - 14 oz (400 mL) can coconut milk
    • 1 - 15 oz (425 g) can diced tomatoes
    • 1 cup (250 mL) water
    • 1 - 15 oz (425 g) can chickpeas (about 2 cups cooked), drained and rinsed
    • 1/2 cup (125 mL) dried red lentils
    • 1 Tbsp (15 mL) lemon juice or lime juice
    • 1 cup (250 mL) chopped fresh cilantro

    Nutrition

    Per serving:

    • calories485
    • protein17g
    • fat27g
      • saturated fat22g
      • trans fat0g
    • carbohydrates50g
      • sugars9g
      • fibre16g
    • sodium326mg

    Directions

    01

    In large pot, heat oil over medium. Add onion, garlic, curry powder, garam masala, and salt. Sauteu0301 for 8 minutes, until vegetables are softened. Stir in coconut milk, tomatoes, water, chickpeas, and red lentils. Bring to a boil, reduce to a simmer, cover, and cook, stirring occasionally, for 25 to 30 minutes, until lentils are soft.

    02

    Immediately before serving, stir in lemon or lime juice and cilantro. Serve hot.

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Crab and Apple Stuffed Endive Boats

    Crab and Apple Stuffed Endive Boats

    Rich, tasty crab, sweet apple, licorice-scented tarragon, and a touch of lemon make these stuffed endives a classy crowd pleaser. The filling is easily prepared in advance and can be chilled until ready to serve, but this dish also comes together quickly enough to be done right before stuffing into leaves. Keeping your boats upright If you want the endive boats to sit neatly on the dish or platter without tipping, you can make a small slice at the bottom of each leaf before filling to give it a flat surface to rest on. Just make sure not to penetrate too deeply into the wall of the leaf.