Savory Lentil and Vegetable Curry with Chickpeas

This Savory Lentil and Vegetable Curry with Chickpeas is a hearty, flavorful dish packed with protein and fiber. It's perfect for a comforting dinner, bringing together the richness of spices with wholesome ingredients.

Ingredients

• Green lentils - 100 grams
• Chickpeas (canned) - 1 cup (240 grams), drained and rinsed
• Carrot - 1 medium, diced
• Bell pepper (red or yellow) - 1 medium, diced
• Zucchini - 1 medium, diced
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Coconut milk - 200 ml
• Vegetable broth - 250 ml
• Curry powder - 2 tablespoons
• Cumin - 1 teaspoon
• Olive oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. Rinse the green lentils under cold water and set aside.
2. In a medium pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and grated ginger to the pot, cooking for an additional 1-2 minutes until fragrant.
4. Stir in the diced carrot, bell pepper, and zucchini, and cook for about 5 minutes, stirring occasionally.
5. Add the rinsed lentils, curry powder, cumin, vegetable broth, and coconut milk to the pot. Stir well to combine.
6. Bring the mixture to a boil, then reduce heat to a simmer. Cover and let cook for 20 minutes, or until the lentils are tender.
7. Add the drained chickpeas during the last 5 minutes of cooking, stirring to heat through. Season with salt and black pepper to taste.
8. Remove from heat and let sit for a few minutes before serving.
9. Garnish with fresh cilantro and serve warm.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 70 g
• Fiber: 18 g
• Sugar: 6 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from lentils and chickpeas.
• High in dietary fiber, promoting digestive health.

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