Go Back
+ servings
Print

Vegan Red Lentil Stew w Chickpeas, Tomatoes, & Spinach

This hearty stew comes together in one pot and is packed with flavor and a healthy dose of veggies.  Perfect to meal prep for lunch and leftovers freeze really well too.
Course Main Dish, Soup
Cuisine American
Keyword vegan
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8
Calories 247kcal

Ingredients

  • 1 tsp olive oil
  • 1 large onion
  • 1 TB garlic
  • 1 TB ginger
  • 2 tsp kosher salt
  • 1 tsp coriander
  • 1 tsp cumin
  • 2 tsp curry
  • ½ tsp mustard seeds
  • 6 cups vegetable broth
  • 2 cups red lentils
  • 1 15 oz can chick peas
  • 1 15 oz can diced tomatoes
  • 3 cups baby spinach
  • 3 TB lime juice
  • cilantro for garnish

Instructions

  • Heat oil in a large soup pot over medium heat. Add onion and cook for 5-10 minutes or until soft. Add garlic, ginger, and spices and cook for 1 minute. Add broth and lentils, bring to a simmer and cook for 30 minutes or until lentils are tender. Stir in chick peas, tomatoes, baby spinach, and lime juice and serve garnished with cilantro.

Nutrition

Calories: 247kcal | Carbohydrates: 42g | Protein: 15g | Fat: 2g | Sodium: 1538mg | Potassium: 711mg | Fiber: 17g | Sugar: 4g | Vitamin A: 1720IU | Vitamin C: 13.9mg | Calcium: 83mg | Iron: 5.2mg