Lentil Chickpea Curry

This can be made almost entirely from store cupboard ingredients and is quick to make in one pan. The lentils and chickpeas provide fibre and protein and no other carbohydrate is necessary. Stirring in spinach at the end of cooking provides greens making this dish a balanced meal.

Serves - 2
Prep. Time - 5 mins
Cooking Time - 20 mins


  • 1 red onion
  • 2 cloves garlic
  • 1 tspn turmeric
  • 1 tspn curry powder
  • sea salt
  • olive oil
  •  400g chickpeas
  • 120g red lentils
  • 4 sundried tomatoes
  • 2 large handfuls spinach
  • 500 ml vegetable stock


  • Chop onion and garlic, place in heated pan with olive oil and season with sea salt. Add turmeric and curry powder. Cook until onion is softened
  • Add chickpeas, lentils and sun-dried tomatoes
  • Add enough of vegetable stock to cover lentils
  • Simmer over low heat, adding more vegetable stock as needed until lentils have softened and cooked
  • Stir in spinach so that it wilts
  • Enjoy

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