Dinner recipe · from the recipe book

Smoky Tomato-Braised Chickpeas and Lentils

Name: Smoky Tomato-Braised Chickpeas and Lentils
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 2 tbsp (27 g) Olive oil; 1½ medium (160 g) Yellow onion, diced; 2 medium (122 g) Carrots, diced; 2 stalks (80 g) Celery, diced; 4 cloves (12 g) Garlic, minced; 2 tbsp (32 g) Tomato paste; 1 tbsp (7 g) Paprika (sweet or smoked), smoked; 2 tsp (4 g) Ground cumin; 2 tsp (2 g) Dried oregano; ½ tsp (1 g) Crushed red pepper; 1 cup (190 g) Brown or green lentils, dry, rinsed and picked over; 1¾ lb (800 g) Diced tomatoes, canned; 3 cups (720 g) Water; 1 can, drained (254 g) Chickpeas, canned, drained and rinsed; 5¾ cups chopped (120 g) Kale, stems removed, chopped; ¾ tsp (4 g) Salt; ½ tsp (1 g) Black pepper; 2 tbsp (30 g) Lemon juice; ¼ cup chopped (15 g) Fresh parsley, chopped; ⅓ cup crumbled (60 g) Feta cheese, crumbled

A thick, smoky tomato braise of tender brown lentils and creamy chickpeas with sweet carrots, wilted kale and a bright lemony finish.

Dutch oven
1 hr 5 min · 25 min hands-on
Serves 4
Vegetarian
Gluten-free

Over 60 g carbs
Protein 20 g+
Fiber 6 g+
Sat fat 4 g or less
500 calories or less

Ingredients

2 tbsp27 gOlive oil
1½ medium160 gYellow oniondiced
2 medium122 gCarrotsdiced
2 stalks80 gCelerydiced
4 cloves12 gGarlicminced
2 tbsp32 gTomato paste
1 tbsp7 gPaprika (sweet or smoked)smoked
2 tsp4 gGround cumin
2 tsp2 gDried oregano
½ tsp1 gCrushed red pepper
1 cup190 gBrown or green lentils, dryrinsed and picked over
1¾ lb800 gDiced tomatoes, canned
3 cups720 gWater
1 can, drained254 gChickpeas, canned, drained and rinsed
5¾ cups chopped120 gKalestems removed, chopped
¾ tsp4 gSalt
½ tsp1 gBlack pepper
2 tbsp30 gLemon juice
¼ cup chopped15 gFresh parsleychopped
⅓ cup crumbled60 gFeta cheesecrumbled

Steps

Prepare first: dice the onion, carrot and celery, mince the garlic, rinse the brown lentils, strip and chop the kale, chop the parsley and crumble the feta.
Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrot and celery and cook, stirring, until softened, about 8 minutes.
Add the garlic, tomato paste, smoked paprika, cumin, oregano and red pepper flakes and stir for 2 minutes until the paste darkens.
Add the lentils, canned tomatoes with their juice and the water. Bring to a boil, then cover partly and simmer gently for 25 minutes, stirring now and then.
Stir in the chickpeas and simmer uncovered 10 minutes more, until the lentils are tender and the braise has thickened.
Stir in the kale and cook until wilted, about 4 minutes. Season with the salt and black pepper, then stir in the lemon juice.
Ladle into bowls and top with the parsley and feta.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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