Curried Lentil and Chickpea Stew

Curried Lentil and Chickpea Stew

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  • 2 cups Field Day Organic Lentils
  • 2 teaspoons salt
  • 1 package (16 ounces) Island Spring Organics Traditional Firm Tofu
  • 1 can (15.5 ounces) Field Day Organic Garbanzo Beans
  • 1 can (14.5 ounces) Field Day Organic Diced Tomatoes
  • 1 pouch (6 ounces) Simply Organic Madras Curry Simmer Sauce


Bring 8 to 10 cups water to a boil. Add lentils and salt. Reduce to a simmer and cook lentils until tender, about 20 to 25 minutes.

While lentils are cooking, cut tofu into 1/2-inch cubes. Drain garbanzos. When lentils are done, drain, reserving about 3 cups of cooking liquid. Set lentils aside.

Place cooking pan back over medium heat and add garbanzos, tomatoes and curry sauce. Bring to a simmer and cook 3 to 4 minutes.

Fold in cooked lentils. Add 1 to 3 cups cooking liquid as needed to create a saucy stew. Gently fold in as much tofu as desired and bring back to a simmer.

Serve with any of the optional garnishes.

Special notes:

Infuse some extra flavor (stir in with tomatoes and sauce):

  • 12 to 16 ounces ground lamb or chicken, cooked
  • 1 cup frozen peas
  • 3 cups fresh spinach leaves or other tender leafy greens

Optional garnishes:

  • Yogurt
  • Mint, chopped
  • Cilantro, chopped
  • Green onions, sliced
  • Green chiles, chopped
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