Lentil Chickpea Stew with Sun-Dried Tomato
Introduction
If you’re searching for a hearty, satisfying, and incredibly flavorful vegan stew, this Lentil Chickpea Stew with Sun-Dried Tomato is a perfect choice. It’s one of those one-pot meals that’s easy to make yet packed with nourishing ingredients and rich taste. Earthy lentils, protein-rich chickpeas, and tangy sun-dried tomatoes come together in a thick, comforting base that’s perfect for cozy nights or meal prep. The flavor is deep and umami-forward, thanks to the sun-dried tomatoes, which balance beautifully with the warm spices and creamy texture of the lentils.
Why You’ll Love This Stew
This stew hits all the marks—it’s healthy, hearty, and absolutely delicious. Lentils and chickpeas are both packed with plant-based protein and fiber, making this dish filling and energizing. It’s also incredibly versatile. You can enjoy it as-is, serve it with crusty bread, or spoon it over rice, couscous, or quinoa. Plus, it stores well and tastes even better the next day as the flavors continue to deepen. Whether you’re vegan or just looking for a meatless meal that still satisfies, this stew delivers every time.
Key Ingredients
The star ingredients are brown or green lentils, canned chickpeas, and sun-dried tomatoes. The sun-dried tomatoes lend a slightly sweet, tangy, and umami-rich depth that makes the whole dish pop. Aromatics like garlic and onion form the flavor base, while spices such as cumin, smoked paprika, and thyme round everything out. A splash of lemon juice at the end brightens the stew and ties all the flavors together. You can also stir in some spinach or kale in the final minutes for an extra nutrient boost.
Cooking Method
This recipe is cooked in one pot, making cleanup a breeze. You’ll start by sautéing the onion and garlic until golden and fragrant. Then you add your spices and tomato paste, toasting them slightly to unlock their full aroma. The lentils go in next with vegetable broth, giving them enough time to soften and cook through. About halfway through, you’ll stir in the chickpeas and chopped sun-dried tomatoes. After simmering everything together, the result is a thick, rich stew that’s comforting, flavorful, and nourishing. Finish with a squeeze of lemon juice and fresh herbs if desired.
Tips for Success
Be sure to use sun-dried tomatoes that are packed in oil—they have a more robust flavor and a softer texture compared to dry-packed versions. If you’re in a hurry, you can use canned lentils instead of dried ones, but reduce the broth accordingly and add them later in the cooking process to avoid mushiness. For a slightly creamier texture, mash a few spoonfuls of the cooked lentils and stir them back into the pot. Leftovers can be refrigerated for 4 to 5 days or frozen for up to 2 months.
Perfect for Any Occasion
This stew is perfect for cold-weather meals, but it’s equally enjoyable year-round. It’s great for meal prep, as it reheats beautifully and can be portioned into lunch containers or frozen for later. Whether you’re feeding a crowd or just making dinner for one, this stew offers flavor, nourishment, and convenience in every spoonful.
Lentil Chickpea Stew with Sun-Dried Tomato
Ingredients
Method
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- Add garlic, cumin, smoked paprika, and thyme. Cook for 1 minute until fragrant.
- Stir in tomato paste and cook for another 1–2 minutes to deepen the flavor.
- Add lentils and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for 20–25 minutes, or until lentils are tender.
- Add chickpeas and chopped sun-dried tomatoes. Simmer uncovered for 10 minutes to thicken.
- Season with salt, pepper, and lemon juice. Stir in greens if using and cook until wilted.
- Serve hot with crusty bread or over rice.
