A vibrant stew combining lentils, chickpeas, and Middle Eastern spices for a comforting, hearty dish.
# What you'll need:
→ Legumes
01 - 1 cup dried brown or green lentils, rinsed
02 - 1 can (15 oz) chickpeas, drained and rinsed
→ Vegetables & Aromatics
03 - 2 tablespoons olive oil
04 - 1 large yellow onion, finely chopped
05 - 3 garlic cloves, minced
06 - 2 medium carrots, diced
07 - 2 celery stalks, diced
→ Spices & Seasonings
08 - 1 ½ teaspoons ground sumac
09 - 1 teaspoon ground cumin
10 - ½ teaspoon ground coriander
11 - ½ teaspoon smoked paprika
12 - 1 teaspoon salt, or to taste
13 - ½ teaspoon black pepper
14 - ¼ teaspoon cayenne pepper (optional)
→ Liquids
15 - 4 cups vegetable broth
16 - 1 cup water
17 - Juice of 1 large lemon (about 3 tablespoons)
→ Fresh Herbs & Garnish
18 - ½ cup fresh parsley, chopped
19 - Lemon wedges, for serving
# How to make it:
01 - Heat olive oil in a large pot over medium heat. Add the onion and cook for 4 to 5 minutes until soft and translucent.
02 - Add garlic, carrots, and celery. Continue cooking for 3 to 4 minutes until the vegetables begin to soften.
03 - Incorporate sumac, cumin, coriander, smoked paprika, salt, black pepper, and optional cayenne. Cook for 1 minute until the spices release their aroma.
04 - Add lentils, chickpeas, vegetable broth, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes until lentils are tender.
05 - Stir in lemon juice and half of the parsley. Cook uncovered for 2 to 3 minutes. Adjust seasoning if needed. Serve garnished with remaining parsley and lemon wedges.
