Spicy Red Lentil and Chickpea Stew

Spicy Red Lentil and Chickpea Stew
Photo by Scott Phillips


  • 1 cup red lentils, rinsed
  • 1 medium yellow onion, chopped
  • ½ tsp. crushed red pepper flakes
  • 1 tsp. ground cumin
  • Chopped fresh flat-leaf parsley or sliced chives, for garnish
  • 2 Tbs. fresh lemon juice
  • ½ tsp. finely grated lemon zest
  • + 6 more ingredients
    • ½ cup plain Greek yogurt
    • 2 Tbs. olive oil
    • Kosher salt and freshly ground black pepper
    • 2 medium cloves garlic, minced
    • 1 15.5-oz. can chickpeas, drained and rinsed
    • 4 cups vegetable broth

Heat the oil in a 4-quart saucepan over medium-high heat. Add the cumin and pepper flakes and cook, stirring, for 1 minute. Add the onion and garlic, and cook, stirring often, until starting to soften, about 3 minutes. Add the chickpeas and lentils, and stir to coat. Add the broth, bring to a boi...

View full recipe at Fine Cooking


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