This healthy chickpea and red lentil recipe is easy to throw together for a very satisfying dinner. Lots of texture and spice make it a perfect main dish or side dish.
Wouldn’t it be nice if you had a group of recipes that you love, cook quickly and are healthy to boot?
I have quite a few of them but this healthy chickpea and red lentil recipe is an ideal ‘go to’ for me. It is probably the most basic of them all, yet it is quite unique in filling and taste.
After a full day of ‘life’ it’s really nice to have something easy to prepare.
Lentils are truly the star of this vegetarian dish. And they’re nicely complemented by nutrient-dense and healthy chickpeas, aka garbanzo beans.
Spiced with curries and garam masala, along with sweet vegetables like onions, carrots and tomatoes.
Not only is it healthy and vegetarian, this recipe is also gluten free and oil free. You can’t beat it.
I’ve added a link to the instructions here and to the homemade garam marsala spice mix recipe. Not only is it very easy to make, but it will also save you a lot of money.
You probably have most of the spices in your cupboard so you should be able to take advantage of them. Plus, you can use it to add rich, intense flavor to many other weeknight meals.
Vegan protein rich foods
Lentils and chickpeas are legumes that are rich in protein, fiber and are also rich in vitamins and minerals.
One serving of this dish (which is about 1 ½ cups) has 32 grams of protein. This is almost all the protein a woman needs in a day.
The slightly sweet red lentils soften incredibly when cooked and contrast with the more nutty chickpeas, which have a firmer texture. What not to love?
It’s not in the recipe but you’re wondering what’s sprinkled on top of the dish and in the little bowl on the side of the plate.
It is the heart of hemp. I’m hooked on them and they just happen to be very high in protein.
Vegetables and legumes
Of course, this vegan chickpea recipe wouldn’t be complete without a larger variety of vegetables.
- Sweet, translucent onions add incredible flavor to the base of this dish, especially when cooked with more beans.
- Crunchy carrots are everyone’s favorite. They add beautiful color, sweet flavor and a nice contrasting texture to every bite.
- Then you have Roma tomatoes to help create that creamy texture, especially when paired with dairy-free milk.
I love how this simple vegetable can make this dinner dish so special.
How do you make vegetable broth?
I’m going to cover it briefly but it’s made from vegetable scraps. That means your original scrap. Carrot peels, onion skins and herb stalks.
You can add the scraps to a freezer bag and freeze, and keep adding it until you’re ready to make your broth.
I’m not sure if anyone ever mentions this, but balance is somewhat important. I once added a lot more celery scraps than everything else and I didn’t like it.
I’ve got a great article on making homemade broth over at Oh, My Veggies so you might want to check it out sometime. Don’t forget to come back!
Garam Masala is a wonderful blend of North Indian and South Asian spices combined with tons of flavor and a nice spicy kick.
Pair it with some extra curry powder and you have a beautifully flavored perfect dinner made with simple ingredients.
Here is a photo of the mixture I made and the garam masala seasoning recipe is also on the blog. Add it to your life and cooking repertoire.
One thing that has been added to my life lately is yoga. I still try to exercise regularly but most of the time I tell myself that running as I am is enough.
It really doesn’t. Especially for strengthening your core and muscles.
Healthy living, yoga and wellness are my new mantras so I bend and hold, stretch and hold, balance and hold. I had no idea you could sweat so much while holding a pose. I love it!
I’d love to know how you’re sweating these days and be sure to make this nutritious dinner or side dish. You’re going to love it too!
Hearty Chickpea and Red Lentil Recipe
Chickpea and red lentil recipes are easy to throw together and easy to eat.
- 1 ½ the cup Carrots – about 2 large carrots, very finely chopped
- ½ the cup onion to cut
- 1 ½ the cup Red lentils, dry
- 1 the cup Dairy-free milk
- 2 the cup Vegetable broth
- 1 the cup the water
- 2 Roma tomatoes, diced
- 15 ounce Chickpeas, drained, are also called garbanzo beans
- 2 teaspoon Garam masala spice
- ½ teaspoon curry masala
- 1 teaspoon salt
Partially boil the carrots then drain and set aside. Just like 5 minutes.
While the carrots are cooking, add a few tablespoons of water to a large pan and turn the heat to medium. Add onions and saute until translucent. About 10 minutes.
Add red lentils, dairy-free milk, vegetable broth, water, tomatoes, partially cooked carrots, garbanzo beans, garam masala (this is a homemade recipe that is very easy to make and will save you money too), curry powder. and salt. Stir well.
Bring to a rapid boil and then reduce and simmer on medium heat for 20 minutes.
Stir every once in a while to prevent the beans and lentils from sticking.
After 20 minutes check if lentils are done. If not, cook for a few more minutes.
Taste and check for more salt or a dash of pepper but I don’t think you’ll need any.
Worship: 1bhajanaCalories: 470kcalSugars: 79gProtein: 32gFat: 5gSaturated Fat: 1gSodium: 667mgPotassium: 1312mgFiber: 31gSugar: 11gVitamin A: 8330IUVitamin C: 13mgCalcium: 118mgIron: 8.7mg