I was perusing TikTok for dinner ideas one day (all roads lead to TikTok—I’ve learned to embrace it) and came across a few Indian-inspired chickpea and red lentil stews that looked simply delicious.
There’s nothing like a hearty bowl of stew when the weather outside is frightful.
But I’m weird about recipes, in that it’s difficult for me to follow one exactly as it’s written. I don’t mean that in an “added an extra clove of garlic and more salt, you’re so bad, Carol” kinda way.
It’s more like “forgot to get a couple ingredients” or “can’t decide which to try so combine different elements from each and hope it works.” This method has not failed me yet (well, at least not in the past two months since I entered my cooking era).
So the recipe below is an amalgamation of several different recipes, and it’s incredibly easy to make. Plus, even my carnivorous husband loves it and requests it once a week.
It can also be made with mostly pantry items, so it’s perfect for those nights where you have no idea what to make. I’ve made it both on the stove and in a slow cooker, and it tastes amazing either way. Got extra veggies you want to use? Throw those in there too.
It’s packed with protein, thanks to the chickpeas, lentils, and, surprisingly, nutritional yeast. I was flabbergasted to find that just two teaspoons of nooch (as it’s also known) contains three grams of protein.
Like, what? That adds up quickly. Plus, nooch gives recipes a savory, umami flavor that really works here.
Hungry yet? I know what I’m having for dinner. Here’s the recipe, with notes for modifications if you want to make it in a slow cooker.
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