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Budget Curried Lentils with Chickpeas
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Budget Curried Lentils with Chickpeas

45 minServes 6Nutri-Score A€
from @blkandvegan3 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • oil (any neutral oil)Pantry15 ml
  • onion (diced)Produce0.5 pieces
  • garlic (minced)Produce4 pieces
  • lentils (rinsed)Grains400 g
  • chickpeas (canned, drained)Pantry440 g
  • canned whole tomatoes (with their juice)Pantry800 g
  • cashews (raw, unsalted)Nuts & seeds70 g
  • waterOther830 ml
  • ginger (small root, grated)Produce15 g
  • spinach (fresh)Produce255 g
  • garam masala (divided)Spices15 g
  • curry powder (divided)Spices15 g
  • bay leavesSpices2 pieces
  • cayenne pepperSpices5 g
  • paprikaSpices5 g
  • garlic powderSpices5 g
  • onion powderSpices5 g
  • salt (heavy pinch)Spices5 g
  • black pepper (heavy pinch)Spices3 g
  • bouillon (powder or paste)Pantry15 g
  • brown sugarPantry15 g
  • cilantro (for topping)Produce15 g
  • green onion (sliced, for topping)Produce3 pieces
  • lime (cut into wedges, for topping)Produce1 piece
  • yogurt (optional, for topping)Dairy120 g

per serving

Nutrition

360kcal

Carbs
50 g
Proteins
18 g
Fat
10 g
Adapt tools

what you’ll use

Tools

  • Stovetop
  • Stockpot
  • Blender
  • Frying pan

step by step

Method

  1. Sauté the onion and garlic

    • Heat the oil in a pot over medium heat.
    • Add the diced onion and minced garlic and sauté until fragrant and translucent.
    Step 1

  2. Add the spices and lentils

    • Stir in half of the garam masala and half of the curry powder and mix well.
    • Sauté for another minute, then add the lentils, mix well and lower the heat.
    Step 2

  3. Blend the tomatoes and cashews

    • Meanwhile, add the canned tomatoes and cashews to a high-powered blender.
    • Blend until completely smooth.
    Step 3

  4. Simmer the lentils

    • Pour the blended tomato mixture into the pot with the lentils.
    • Add the water, chickpeas, remaining garam masala and curry powder, cayenne, paprika, garlic powder, onion powder, salt, pepper, bouillon, grated ginger and bay leaves.
    • Cover and simmer on low, stirring periodically, until the lentils are tender.
    Step 4

  5. Finish with brown sugar and spinach

    • Stir in the brown sugar to balance the heat.
    • Add the spinach and cook until wilted.
    Step 5

  6. Serve

    • Serve as is or top with cilantro, green onion, lime wedges and yogurt.
    Step 6
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