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Quick Curried Lentils with carrots and chickpeas

Quick Curried Lentils with carrots and chickpeas

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  • Author: The Green Creator
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 2 1x
  • Category: salad, dinner, supper, glutenfree, dairyfree, lunch,
  • Cuisine: healthy, vegan, vegetarian, glutenfree, dairyfree,


This Quick Curried Lentils with carrrots and chickpeas is simple, requires just 20 minutes, 1 saucepan (plus a pot for the lentils), and just a few ingredients to make!


  • A good handful (per plate) of rocket salad or any other leafy green you like
  • 2 cups/200 grams of red lentils, rinsed and cooked in 4 cups of water
  • 100 grams/one cup of cooked chickpeas
  • one big carrot, cut in little slices/chunks
  • one clove of garlic, minced
  • half an onion, cut in pieces
  • two teaspoons of curry powder
  • a dash of turmeric (optional)
  • a few dashes of dried ginger or grate half a teaspoon of fresh ginger
  • a teaspoon of coconut oil (optional, you can use water instead)
  • a tablespoon of parsley
  • two tablespoons of almonds (soaked in water for a few hours and rinsed)


  1. Cook the lentils in the 4 cups of water.
  2. Meanwhile heat the coconut oil in a sauce pan and add the onion to that. Once they become soft add the carrot slice/chunks. Add the chickpeas now to the saucepan as well. I used chickpeas from a glass jar and rinsed them very well under running water. Add all the (dried) spices now and finish with the garlic. When the lentils are done (this will take about 8 min), add them as well. Serve on a plate with the green leaves and the soaked almonds.