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Lentil Chickpea Stew with Sun-Dried Tomato

This Lentil Chickpea Stew with Sun-Dried Tomato is a hearty, protein-packed vegan dish full of rich umami flavor. Perfect for cozy dinners or meal prep, it combines lentils, chickpeas, and sun-dried tomatoes into a comforting stew that’s both nourishing and satisfying.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Vegan
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 2 tbsp tomato paste
  • 1 cup dried green or brown lentils rinsed
  • 4 cups vegetable broth
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1/3 cup sun-dried tomatoes in oil chopped
  • Salt and pepper to taste
  • 1 tbsp lemon juice
  • Optional: 2 cups baby spinach or kale

Method
 

  1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
  2. Add garlic, cumin, smoked paprika, and thyme. Cook for 1 minute until fragrant.
  3. Stir in tomato paste and cook for another 1–2 minutes to deepen the flavor.
  4. 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.
  5. Add chickpeas and chopped sun-dried tomatoes. Simmer uncovered for 10 minutes to thicken.
  6. Season with salt, pepper, and lemon juice. Stir in greens if using and cook until wilted.
  7. Serve hot with crusty bread or over rice.

Notes

Use sun-dried tomatoes in oil for the best flavor and texture.
For a thicker stew, mash a few lentils in the pot before serving.
Add chili flakes for extra heat if desired.
Keeps well refrigerated for 4–5 days or frozen for up to 2 months.