Vegan Lentil and Chickpea Stew

This vegan lentils and chickpeas stew is one of those dishes I make all winter long. Lentils and chickpeas, like all legumes, are an excellent source of protein. In 1 cup of cooked brown lentils, there is 18 g of protein and just 36 g of carbs!
Not to mention they are super cheap and easy to cook, no need to soak overnight.

This is a delicious recipe high-protein and full of flavor, perfect for the winter. It is like a chili, and I love having it with rice or flatbreads. It is a great high protein recipe for my meal prep!

Vegan Lentil and Chickpea Stew

Ingredients

3/4 cups brown lentils, rinsed
2 tablespoons extra virgin olive oil
1/2 cup chopped scallions
2 teaspoons fresh ginger, finely minced
3/4 cup long grain brown rice
1/4 cup golden raisins
1/2 cup dried apricots, quartered
1/4 teaspoon ground allspice
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon turmeric
sea salt and freshly ground pepper
1/3 cup pomegranate molasses
3 cups water 1 1/2 cups cooked chickpeas (or 1 15 oz can)
1/4 cup fresh cilantro, minced

Instructions

In a large saucepan, heat oil over medium heat. Add the scallions, ginger, lentils, rice, apricots, raisins, allspice, cumin, cayenne, turmeric, and salt and pepper to taste.
Cook, stirring, for 1 minute. Add the pomegranate molasses and water and bring to a boil. Reduce heat to low and cover. Let it simmer, until the lentil and rice are tender, about 40 minutes.
Stir in the chickpeas and cilantro. Simmer, uncovered, for 15 minutes, to heat through and allow flavors to blend. Serve immediately.

Vegan Lentil and Chickpea Stew

Course Main Course

Cuisine American

Servings 4 servings

Ingredients

3/4 cups brown lentils rinsed
2 tablespoons extra virgin olive oil
1/2 cup chopped scallions
2 teaspoons fresh ginger finely minced
3/4 cup long grain brown rice
1/2 cup dried apricots quartered
1/4 cup golden raisins
1/4 teaspoon ground allspice
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon turmeric
sea salt and freshly ground pepper
1/3 cup pomegranate molasses
3 cups water
1 1/2 cups cooked chickpeas or 1 15 oz can
1/4 cup fresh cilantro minced

Instructions

In a large saucepan, heat oil over medium heat. Add the scallions, ginger, lentils, rice, apricots, raisins, allspice, cumin, cayenne, turmeric, and salt and pepper to taste. Cook, stirring, for 1 minute.
Add the pomegranate molasses and water and bring to a boil. Reduce heat to low and cover. Let it simmer, until the lentil and rice are tender, about 40 minutes.
Stir in the chickpeas and cilantro. Simmer, uncovered, for 15 minutes, to heat through and allow flavors to blend. Serve immediately.