Chickpea & Lentil Curry














If you’re like me and aren’t a fan of the whole ‘meal prep’ phenomenon, then you find ways to bring protein and carbs into your meals without having to eat fish/chicken and vegetables every single day. One of my new favourite things to buy are lentils! Lentils are high in protein, iron, fibre, and are a buck a can at the grocery store. I also had a can of chickpeas in the cupboard, so I decided to make a curry with both these items! It takes a bit more work than my usual recipes, but it made a giant vat of curry, good enough for 5 meals at least. I definitely put away some in the freezer for next time 🙂

Chickpea & Lentil Curry
Recipe Type: Dinner
Cuisine: Indian
Author: Beverley Cheng
Prep time:
Cook time:
Total time:
Serves: 4 servings
  • 3 tbsp canola oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tbsp fresh ginger, minced or grated
  • 2 medium carrots, diced
  • 3 tbsp mild Indian curry paste
  • 1 tsp ground cumin
  • 1 tsp curry powder
  • 1/2 can crushed tomatoes
  • 1 can coconut milk
  • 1 can whole green lentils
  • 1 can cooked chickpeas rinsed
  • 1 cup frozen peas
  • veggie stock (optional)
  1. In a large saucepan heat up the olive oil on medium heat. Add the onions and cook until translucent
  2. Add the garlic and ginger, carrots, curry paste, spices and salt.
  3. Stir well and cook for a couple of minutes. Stir in the crushed tomatoes, coconut milk, lentils, and chickpeas. Bring to a boil and reduce heat to medium
  4. Stir every 10 minutes or so. Should take about 40 minutes for the carrots to cook. When they are soft, stir in the peas
  5. Scoop into bowls and serve with rice or naan bread!


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