Lentil Stew with Vegetables and Chickpeas

Name: Lentil Stew with Vegetables and Chickpeas
Prep time: 15 min
Cook time: 65 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 carrots; 1 eggplant; 1 onion; 3 garlic cloves; 300g brown pardina lentils; Extra virgin olive oil; Himalayan pink salt; Bay leaves; 1 handful cooked chickpeas (from a jar); 1.5 liters water

Beans & legumes

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Today I'm tying on my apron to make a wholesome lentil stew with chickpeas and vegetables—a comforting, simple dish for those days when you crave good home cooking. I use brown pardina lentils, eggplant, carrot, onion, and garlic, along with a few bay leaves to perfume the broth. Gentle simmering keeps the veggies tender and lets all the flavors meld beautifully.

If you love cooking with legumes, this recipe combines dried lentils with a handful of cooked chickpeas straight from the jar. It makes four generous servings and, although it takes a little time to simmer, it's an easy stew that I love making ahead for the next day's lunch.

For more cozy spoon dishes, I recommend my Lentils with Vegetables and Brown Rice and my Chickpea Stew with Mixed Vegetables.

Prep: 15 minCook: 65 minServes: 4

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Ingredients

Here are the ingredients you need for this recipe

2 carrots
1 eggplant
1 onion
3 garlic cloves
300g brown pardina lentils
Extra virgin olive oil
Himalayan pink salt
Bay leaves
1 handful cooked chickpeas (from a jar)
1.5 liters water

Step by step

Method

1Peel and dice the vegetables.
2Heat a splash of olive oil in a pot and gently sauté the eggplant, carrots, onion, and garlic until softened.
3Season to taste with salt.
4Add the rinsed lentils and bay leaves, then cover everything with water.
5Cook over medium-low heat for 45-60 minutes (depending on whether you prefer them firmer or softer).
6About 10 minutes before the end of cooking, stir in the cooked chickpeas and continue simmering.
7And that's it! Our lentil and chickpea vegetable stew is ready.

Frequently asked questions

Can I use canned lentils along with the chickpeas?

Yes, but you'll need to reduce the water significantly and shorten the cooking time, since this recipe starts with dry lentils. Simply cook the vegetables first, then stir in the drained and rinsed legumes at the end, letting them warm through and absorb the flavors for a few minutes.

Can I freeze this lentil and chickpea stew?

Yes, you can freeze it in individual airtight containers, leaving a little room at the top for the broth to expand. It will keep well for about three months. Thaw it overnight in the fridge before gently reheating.

How long will it keep in the fridge and how do I reheat it?

Transfer the stew to an airtight container and refrigerate within two hours of cooking; it will keep well for three to four days. Reheat only the portion you're going to eat until piping hot, adding a splash of water if the broth has thickened up.