This easy Chickpea Lentil Curry takes about 45 minutes to make and is packed with Indian flavors. It’s a healthy vegan dish made with both chickpeas and lentils, making it extra hearty and satisfying.
With the weather shifting, I wanted to share a few cozy, comforting recipes — starting with this chickpea lentil curry. It’s a straightforward, flavorful curry that’s easy to make any night of the week.
The curry uses classic aromatics and spices: shallot, garlic, curry powder, garam masala, cumin, and turmeric. Lentils simmer in tomato sauce and coconut milk for a rich base, and canned chickpeas are added toward the end so they soak up the sauce. Serve it over basmati rice or with warm naan for a complete meal.
Why you’ll love this chickpea lentil curry
- Made with classic Indian spices for warm, balanced flavor
- Hearty and filling thanks to both lentils and chickpeas
- Ready in under 45 minutes and pairs well with rice or naan
Ingredient notes
- Lentils: Use green or brown lentils, not red. Green and brown hold their shape and produce the intended texture; red lentils cook faster and become mushy.
- Chickpeas: Use canned chickpeas (drained and rinsed). Since they’re already cooked, they only need to simmer in the sauce to absorb flavor.
- Coconut milk: Canned full-fat or light both work; full fat yields a creamier result.
- Tomato sauce: Use plain canned tomato sauce (not a seasoned Italian pasta sauce). Check the label for simple ingredients such as tomato puree and minimal seasonings.
- Vegetable swaps: You can replace the carrot or bell pepper with a medium sweet potato, or add spinach for extra greens.
Step-by-step instructions
Step 1 — Sauté: Heat oil in a large deep skillet or Dutch oven over medium heat. Add diced carrot and bell pepper and sauté for 2–3 minutes until slightly softened.
Step 2 — Aromatics and spices: Add minced shallot and garlic and cook for about 1 minute. Stir in curry powder, garam masala, cumin, turmeric, salt, and coriander and cook another minute until fragrant.
Step 3 — Cook the lentils: Pour in canned tomato sauce, coconut milk, rinsed lentils, and 1/2 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
Step 4 — Add chickpeas: Remove the lid, add drained chickpeas and another 1/2 cup water, and simmer uncovered 10–15 minutes until the lentils are tender and the sauce has thickened to your liking. Taste and adjust salt; add 1 tablespoon lime juice if desired. Serve garnished with cilantro.
Tips and tricks
Be sure to rinse both the lentils and chickpeas before using. Check your canned tomato sauce to make sure it doesn’t contain Italian herbs like basil or oregano — choose a plain tomato sauce. This curry is very adaptable: add sweet potato, spinach, or other vegetables depending on what you have. For extra brightness, finish with lime juice; for creaminess, drizzle additional coconut milk or a splash of cream if not keeping it vegan.
Storage
- Refrigerator: Store in a sealed container for up to 4 days.
- Freezer: Cool completely, transfer to freezer-safe bags or containers, remove excess air, and freeze up to 3 months.
- Reheating: Reheat gently on the stove, stirring occasionally until warmed through. Add a splash of water or coconut milk if the sauce is thickened.
More tasty lentil recipes
- Lentil Bolognese
- Lentil Meatballs
- Fried Halloumi Lentil Salad
If you make this recipe, please leave a comment and rating — thanks!
Chickpea Lentil Curry
Ingredients
- 1 tbsp olive oil
- 1 carrot, diced
- 1 red bell pepper, diced, seeds removed
- 1 shallot, minced
- 2 garlic cloves, minced
- 2 tsp curry powder
- 1 tsp garam masala
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp ground coriander
- 14 oz canned tomato sauce (plain)
- 14 oz canned coconut milk
- 1 cup dry brown or green lentils, rinsed
- 1/2 cup water, plus more later
- 14 oz canned chickpeas, drained and rinsed
- 1 tbsp lime juice (optional)
- Cilantro for garnish
Instructions
- Heat oil in a large, deep skillet or Dutch oven over medium heat. Add the diced carrot and bell pepper and sauté 2–3 minutes until slightly softened. Add the shallot and garlic and cook 1 minute.
- Add the spices (curry powder, garam masala, cumin, turmeric, salt, coriander) and stir 1 minute until fragrant. Pour in the tomato sauce, coconut milk, rinsed lentils, and 1/2 cup water. Bring to a boil, then reduce heat to a simmer, cover, and cook 20 minutes.
- Remove the lid, add the chickpeas and an additional 1/2 cup water, and simmer uncovered 10–15 minutes until the lentils are tender and the sauce has thickened. Remove from heat, stir in lime juice if using, adjust salt, and serve garnished with cilantro.
Notes
*Be sure to rinse both the lentils and the chickpeas before using.
*Lime juice is optional but adds brightness.
*For extra creaminess, finish with a drizzle of coconut milk or (if not vegan) a splash of cream.
Nutrition