Vegetable and Lentil Curry with Chickpeas

This Vegetable and Lentil Curry with Chickpeas is a vibrant and hearty dish packed with protein and fiber, making it a perfect healthy lunch option. The combination of spices and fresh vegetables creates a delightful flavor that will leave you feeling satisfied and energized.

Ingredients

• Olive oil - 2 tablespoons
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Carrot - 1 medium, diced
• Bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Spinach - 2 cups, fresh
• Canned chickpeas - 1 cup, drained and rinsed
• Red lentils - 1/2 cup, rinsed
• Coconut milk - 1 cup
• Vegetable broth - 1 cup
• Curry powder - 2 teaspoons
• Turmeric - 1 teaspoon
• Cumin - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Lime - 1, juiced
• Cilantro - for garnish

Steps

1. Heat the olive oil in a large pot over medium heat.
2. Add chopped onion, minced garlic, and grated ginger; sauté until the onion is translucent, about 5 minutes.
3. Stir in the diced carrot, bell pepper, and zucchini; cook for another 5 minutes until slightly softened.
4. Add the red lentils, coconut milk, vegetable broth, curry powder, turmeric, cumin, salt, and black pepper; stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes, or until the lentils are tender.
6. Add the chickpeas and fresh spinach; cook for an additional 5 minutes until the spinach is wilted.
7. Remove from heat and stir in the lime juice.
8. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 50 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein and fiber from lentils and chickpeas.
• Packed with vitamins and minerals from a variety of vegetables.

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