Spicy Lentil and Chickpea Stew

By kcarpenter

Ingredients

• 2 Tbs. olive oil
• 1 tsp. ground cumin
• 1/2 tsp. crushed red pepper flakes
• 2 bay leaves
• 1 medium yellow onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 2 medium cloves garlic, minced
• 1 15.5 oz. can chickpeas, drained and rinsed
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• Kosher salt and freshly ground black pepper
• 1/2 cup plain Greek yogurt
• 1/2 tsp. finely grated lemon zest
• 2 Tbs. fresh lemon juice
• Chopped fresh flat-leaf parsley or sliced chives, for garnish

Preparation

Step 1

Heat the oil in a 4-quart saucepan over medium-high heat. Add the cumin and pepper flakes and cook, stirring, for 1 minute. Add the onion, carrots, and celery, and cook, stirring often, until starting to soften, about 3 minutes. Add the garlic and cook until carrots are soft, stirring often. Add the bay leaf, chickpeas and lentils, and stir to coat. Add the broth, bring to a boil, reduce to a simmer, and cook until the lentils are tender and falling apart, 10 to 15 minutes. Season to taste with salt and pepper.

Meanwhile, combine the yogurt and lemon zest and juice in a small bowl. Season with salt and pepper.

Serve the stew topped with a dollop of the yogurt and garnished with the parsley or chives.