Chickpea and Lentil Saute with Apples and Curry

by Anjali @ The Picky Eater on February 28, 2012

It’s time for a trip down memory lane.

This was the first recipe I ever cooked – about 2.5 years ago when I first started experimenting in the kitchen.

I remember how unsure I was, how nervous I was that it wouldn’t be edible.

I also remember that it took me over an hour to make this, because I was SO slow at chopping veggies, and I went back to check the original recipe like 50 times in between steps. (It really only takes 30 minutes or so to make)

Oh and the old pictures on this post were… quite ugly  😛  As the husband put it when he looked at the old pictures on this post, he said, “Wow, that looks like mush.”

That was before I discovered the magic of my DSLR.

What a difference two years make. It doesn’t look like mush anymore!

And it definitely doesn’t taste like mush. I was so glad I finally re-created this recipe so I could re-take these photos to do it justice. It was also fun to re-create it to add a few more of my twists on the original recipe.

The original came from the Vegetarian Times Cookbook. I tried finding it on their website but looks like it’s no longer available. My modified recipe is below – I basically made some of the cooking steps easier and increased the spice level.

The Ingredients

1 cup uncooked lentinls
1 16 ounce can of chickpeas
1 small red onion (diced)
1 clove garlic (minced)
1.5 Tbsp oil
1 Tbsp curry powder
1/4 tsp cayenne pepper
4 tsp soy sauce
1/3 cup golden raisins
1 cup water
1 apple chopped
2 Tbsp chopped cilantro
Brown Ric1 cup uncooked lentils (I use the Trader Joes pre-steamed lentils – makes the prep time much quicker! I also use about 3/4 of the packet to increase the nutritional value of the dish! Picture of the steamed lentils is below)
  • 1-1.5 cups pre-cooked beluga/black lentils or French green lentils (I like the kind from Trader Joe’s – picture below)
  • 1 16 ounce can of chickpeas, rised and drained
  • 1 red onion (diced)
  • 4-5 cloves garlic (minced)  
  • 1-1.5 Tbsp minced ginger
  • 1 Tbsp canola or olive oil  
  • 2 Tbsp curry powder
  • 1/4 tsp cayenne pepper
  • 4 tsp soy sauce
  • 1/4 cup golden raisins
  • 1 cup water
  • 1 Fuji apple chopped
  • 2 Tbsp chopped cilantro
  • Brown rice or Naan for serving
Here are the lentils I used in case you’re curious:
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.

The Directions

Step 1: Chop the apples, onion, garlic, etc.

Step 2: In a large saucepan: Cook the onion and garlic in the oil, stirring, over medium-high heat for 3 min.

Step 3: Add the curry, ginger, cayenne and cook 1 minute. Add the lentils and chickpeas and cook, stirring, 1 min more.

Step 4: Stir in the soy sauce, raisins and water and cook 15 min, stirring often, until all the water is absorbed. If you like softer chickpeas, cook it for up to 30 minutes. Add the apple during last 3 minutes of cooking.

Step 5: Just before serving, sprinkle with cilantro

 

You can serve this with Naan, Brown Rice, Whole wheat tortillas, or just eat it straight. It’s also a fun filling for “Indian style burritos” or as a “sloppy joe.”  Any way you serve it, it will always taste delicious! The husband loves this recipe, and despite all of my stressing two years ago, it turned out to be really tasty the first time around too!

Hope you enjoyed my trip down cooking-memory lane. For all of those new cooks out there, this recipe is for you.

 

Chickpea and Lentil Saute with Apples and Curry

Total Time: 60 minutes

Yield: 6 servings

Serving Size: 1/6 of the recipe + 1/4 cup brown rice

Calories per serving: 276

Fat per serving: 3.9g

Nutritional Info Per Serving: 276 Calories, 3.9g Fat, 338.7mg Sodium, 51.6g Carbs, 9.8g Fiber, 4.3g Sugar, 10.4g Protein

Ingredients

  • 1-1.5 cups pre-cooked beluga/black lentils or French green lentils (I like the kind from Trader Joe’s – picture below)
  • 1 16 ounce can of chickpeas, rised and drained
  • 1 red onion (diced)
  • 4-5 cloves garlic (minced)
  • 1-1.5 Tbsp minced ginger
  • 1 Tbsp canola or olive oil
  • 2 Tbsp curry powder
  • 1/4 tsp cayenne pepper
  • 4 tsp soy sauce
  • 1/4 cup golden raisins
  • 1 cup water
  • 1 Fuji apple chopped
  • 2 Tbsp chopped cilantro
  • Brown rice or Naan for serving

Directions

  1. Chop the apples, onion, garlic, etc.
  2. In a large saucepan: Cook the onion and garlic in the oil, stirring, over medium-high heat for 3 min.
  3. Add the curry, ginger, cayenne and cook 1 minute. Add the lentils and chickpeas and cook, stirring, 1 min more.
  4. Stir in the soy sauce, raisins and water and cook 15 min, stirring often, until all the water is absorbed. If you like softer chickpeas, cook it for up to 30 minutes. Add the apple during last 3 minutes of cooking.
  5. Just before serving, sprinkle with cilantro

Notes

Adapted from Vegetarian Times

http://pickyeaterblog.com/chickpea-and-lentil-saute-with-apples-and-curry/

{ 19 comments… read them below or add one }

Martha A. Cheves June 7, 2009 at 12:10 pm

I’m looking for a lentil soup that I had at a restaurant near me. It did not have tomato in any form in the soup but it did have meat, some sort of small chunk sausage. I’ve looked everywhere for this but can’t find anything like it. Any ideas?
Martha

Reply

anjalim June 8, 2009 at 8:12 am

Hmm… well personally, I don’t have any recipes like that because I’m vegetarian 🙂 But – I did do a quick search on one of my favorite websites and it came up with a few options: http://search.myrecipes.com/search.html?Ntt=lentil%20and%20sausage

Check it out – let me know if that’s helpful / close to what you were looking for!

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crave2live June 8, 2009 at 1:48 pm

Mmm looks very yummy!

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Parita @ myinnershakti February 28, 2012 at 12:13 pm

Love the combo you have going here! Apples, curry, and lentils…delicious!

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Anjali @ The Picky Eater February 28, 2012 at 12:15 pm

Thanks Parita!! I love the sweet and spicy flavors in this dish too! 🙂

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Medeja February 29, 2012 at 1:44 am

Very tempting recipe. I wanted to try apple curry for a very long time.

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Anjali @ The Picky Eater February 29, 2012 at 8:27 am

Thanks! Let me know how you like it! 🙂

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Suzi February 29, 2012 at 11:20 am

First time here and it is nice to meet you. This looks very tasty and a lovely combination of flavors with lentils, garbanzos and apples. I really enjoyed your photos too.

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Anjali @ The Picky Eater February 29, 2012 at 12:19 pm

Thank you so much Suzi!! It’s so nice to meet you too! 🙂

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Stephanie @ Pesky Veg February 29, 2012 at 1:04 pm

Perfect timing — just bought some lentils without knowing what I was going to do with them. This looks like the perfect recipe to use them in! Thanks!

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Anjali @ The Picky Eater February 29, 2012 at 2:38 pm

Awesome!! 🙂 I’m sure you will love this recipe!

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Isa March 3, 2012 at 8:29 pm

Made this the same day it was posted. Delicious! Great use of the TJ’s lentils.

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Anjali @ The Picky Eater March 4, 2012 at 12:30 am

Yay!! So glad you liked it! 🙂

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Caroline March 18, 2012 at 2:19 pm

I made this tonight and both my husband and I enjoyed it. I didn’t realize I had run out of cilantro so I skipped it, but will be sure to add it next time. I served it with toasted oatbran pita wedges and a dollop of fat free greek yogurt (to cut the spice). Thanks for sharing this recipe!

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Anjali @ The Picky Eater March 19, 2012 at 4:59 pm

Awesome!! I’m so glad you liked it – and serving it with pita + fat free greek yogurt sounds absolutely perfect! 🙂

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Saina July 18, 2014 at 12:32 am

I tried this out two days ago and it was super yummy. Love the twist that apple brought to the dish. Personally I have never really mixed fruits in my curries but this was a revelation. Thanks

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Anjali @ The Picky Eater July 19, 2014 at 11:24 am

Hi Saina! I’m so glad you liked this recipe! The apples are one of my favorite parts of this dish — I agree they just add something special!

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Zara November 23, 2015 at 11:17 pm

I just made this and it tasted amazing. I didn’t have black lentils so just used brown ones. It is so yummmyyyyy. Both me and my husband loved it. I was just telling him that I’m so happy that I’ve discovered your website. We’ve never been healthy eaters but your website is so inspiring because they are yummy at the same time!!
Thanks a lot.
I’ve tried your baked falafels +avocado chocolate mouse+ this recipe. They were all soooooo goood.
I’m so thankful 🙂
Hope you add more and more recipes, specially for deserts 🙂

Bless you

Reply

Anjali @ The Picky Eater December 3, 2015 at 1:50 pm

Woohooo!! So happy to hear that Zara! And yes I will be continuing to add more and more recipes – I recently made some delicious brownies that I can’t wait to share! Thanks again for letting me know how these recipes are turning out for you!

Reply

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