Curried Red Lentils with Greens and Garbanzos
A warming bowl of hearty lentils are a welcome, easy weeknight dinner during the colder months. Serve with a scoop of steamed rice, a dollop of Greek yogurt, fresh lime juice and cilantro.
Servings: 5 servings
Calories: 214kcal
Ingredients
- 1 tbsp coconut or avocado oil
- 1 large shallot, minced about 2 tbsp
- 1 2-inch piece of fresh ginger, peeled and minced about 2 tbsp
- 5 cloves garlic, minced
- 1 jalapeño, seeded, membrane removed, minced about 2 tbsp
- ½ tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 3 tsp sweet curry powder
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 cup red lentils, rinsed and drained
- 2½ cups chicken stock
- 1 14-oz can diced tomatoes do not drain
- 1 14-oz can garbanzo beans, rinsed and drained
- 1 14-oz can full-fat, unsweetened coconut milk
- 3 cups chopped swiss chard
- Optional toppings: plain Greek yogurt, freshly squeezed lime, chopped cilantro
Instructions
- In a large pot or dutch oven, heat to medium heat. Add the coconut oil and when it is hot but not smoking, add the shallots, ginger, garlic, and jalapeño. Stir constantly for about 3 minutes.
- Add the spices and salt and pepper and stir constantly, cooking for 1 minute.
- Add the lentils, chicken stock, tomatoes with their juice, and garbanzo beans and stir to combine. Increase the heat to high and bring to a boil. Reduce the heat to low, cover and simmer for about 20-25minutes, or until the lentils break down and are soft.
- Add the coconut milk and swiss chard and stir to combine. Cook until the greens are wilted. Taste for seasoning.
- Serve with a dollop of Greek yogurt, a squeeze of fresh lime and chopped cilantro.
Nutrition
Calories: 214kcal | Carbohydrates: 30g | Protein: 13g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 455mg | Potassium: 615mg | Fiber: 12g | Sugar: 3g | Vitamin A: 1376IU | Vitamin C: 13mg | Calcium: 51mg | Iron: 4mg