Ingredients:

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup) (150g)
  • 2 cloves garlic, minced (approx. 1 tablespoon) (6g)
  • 1 inch fresh ginger, peeled and minced (approx. 1 tablespoon) (8g)
  • 1 red bell pepper, chopped (approx. 1 cup) (150g)
  • 1 teaspoon ground cumin (5ml)
  • 1 teaspoon ground coriander (5ml)
  • ½ teaspoon turmeric powder (2.5ml)
  • ½ teaspoon smoked paprika (2.5ml)
  • ¼ teaspoon cayenne pepper (or to taste) (1.25ml)
  • 1 (14.5 ounce) can diced tomatoes, undrained (400g)
  • 1 cup red split lentils, rinsed (200g)
  • 4 cups vegetable broth (950ml)
  • 1 (15 ounce) can chickpeas, drained and rinsed (425g)
  • 1/2 cup chopped fresh cilantro or parsley (30g)
  • 2 tablespoons lemon juice (30ml)
  • Salt and black pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, ginger, and red bell pepper; cook for another 2-3 minutes, until fragrant.
  2. Stir in cumin, coriander, turmeric, smoked paprika, and cayenne pepper. Cook for 1 minute, stirring constantly, until fragrant.
  3. Pour in diced tomatoes (undrained), rinsed red split lentils, and vegetable broth. Bring to a boil.
  4. Reduce heat to low, cover, and simmer for 25-30 minutes, or until lentils are tender and the stew has thickened. Stir occasionally to prevent sticking.
  5. Add the drained and rinsed chickpeas and cook for another 5 minutes, until heated through.
  6. Stir in fresh cilantro (or parsley) and lemon juice. Season with salt and black pepper to taste.
  7. Serve hot.