Red lentil, chickpea, and spinach stew

Name: Red lentil, chickpea, and spinach stew
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 30 ml olive oil; 1 pcs onion; 5 tsp curry powder; 0.25 tsp chili powder; 1200 ml vegetable broth; 400 g spinach; 450 g red lentils; 400 g canned chickpeas; 150 ml plain yogurt; to taste salt; to taste black pepper

A thick dish made of red lentils, chickpeas, and spinach leaves, seasoned with spices and served with yogurt.

Total: 35 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 412
Protein: 24 g
Fat: 7 g

Ingredients

for 4 servings

olive oil30 ml
onion1 pcs
curry powder5 tsp
chili powder0.25 tsp
vegetable broth1200 ml
spinach400 g
red lentils450 g
canned chickpeas400 g
plain yogurt150 ml
saltto taste
black pepperto taste

Method

6 steps

Heat the oil in a large heavy-bottomed pot over medium heat.
Add the chopped onion and sauté until golden.
Add the curry powder and chili powder, and stir.
Pour in the broth, add the chopped spinach, rinsed lentils, and chickpeas.
Bring to a boil, reduce the heat, and simmer covered for about 10 minutes until the lentils are soft, stirring occasionally.
Divide the stew into bowls and top with a spoonful of yogurt.