Red lentil curry with chard and naan

Vegetarian, Dairy Free, Soy Free

2 Servings, 690 Calories/Serving

35 – 45 Minutes

This warming, fragrant, India-inspired stew is our staff nutritionist Kaley’s favorite meal of the week. She notes how more and more research shows the health benefits of a plant-based diet. The lentils and chickpeas are protein powerhouses, while chard is a terrific source of vitamins A, K, C, and E. Added bonus: turmeric is both a powerful anti-inflammatory and antioxidant.

Ingredients

  • 1 red onion
  • 1 to 2 carrots
  • 1 bunch chard
  • Curry spice blend (coriander - ground ginger - granulated garlic - turmeric)
  • ½ teaspoon Marash chile flakes (optional)
  • ¾ cup red lentils
  • 1 cup diced tomatoes
  • 1 cup chickpeas
  • Fresh dill
  • 1 naan bread

Instructions

1

Prep and cook the vegetables

  • Peel and finely chop the red onion.
  • Trim the tops from the carrot; cut the carrot in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Strip the chard leaves from the stems. Keeping the leaves and stems separate, coarsely chop the leaves, and cut the stems into ½-inch lengths.
In a pot over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the onion and carrot, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 5 to 7 minutes.

2

Cook the lentils

Add the chard stems, the curry spice blend, and as much Marash chile as you like. Continue to cook, stirring occasionally, until the spices are fragrant, 1 to 2 minutes. Stir in the lentils, tomatoes, and 3 cups water. Bring to a boil, reduce to a simmer, cover, and cook, stirring occasionally, until the lentils are just tender, 15 to 20 minutes.
While the lentils cook, prepare the chickpeas and dill.

3

Finish the curry

  • Rinse the chickpeas.
  • Coarsely chop the dill.
When the lentils are tender, stir in the chard leaves and chickpeas and cook until the chard is just wilted and the chickpeas are warmed through, 1 to 2 minutes. Remove from the heat and stir in the dill. Season to taste with more salt and pepper, if needed.

4

Toast the naan

In a dry pan over medium heat, or in a toaster, toast the naan until browned and slightly crisp but still pliable, 2 to 3 minutes. Tear into 2 pieces.

5

Serve

Transfer the curry to individual plates and serve with the naan.

Nutrition per serving: Calories: 690, Protein: 36 g, Total Fat: 12 g, Monounsaturated Fat: 5.5 g, Polyunsaturated Fat: 1 g, Saturated Fat: 1.5 g, Cholesterol: 0 mg, Carbohydrates: 114 g, Fiber: 26 g, Added Sugar: 0 g, Sodium: 480 mg

Contains: wheat

Similar Recipes

Black bean and quinoa chili with lime
Gluten Free, Vegetarian, Soy Free
Black bean tostadas with quick pickles and soft-cooked eggs
Gluten Free, Vegetarian, Soy Free
Avgolemono chicken soup with lemon, egg, and cauliflower “rice”
Paleo, Gluten Free, Dairy Free