Name: Creamy Chickpea and Lentil Curry with Lemon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8 oz spaghetti or linguine; 2 tablespoons olive oil; 3 tablespoons unsalted butter; 4 cloves garlic, minced; 1 lb large shrimp, peeled and deveined; 1/2 teaspoon red pepper flakes (optional); 2 cups cherry tomatoes, halved; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup fresh basil, chopped; 1/4 cup grated Parmesan cheese (optional)

Jump to Recipe·Print Recipe

Creamy Chickpea and Lentil Curry with Lemon is a comforting, protein-rich vegan dish that’s bursting with warm spices and bright citrus. It’s nourishing, flavorful, and ideal for cozy nights in.

Why You’ll Love This Recipe

This curry is hearty yet wholesome, featuring tender chickpeas, creamy lentils, and a rich sauce that’s both aromatic and satisfying. The lemon adds a refreshing twist that lightens the richness, making it an all-season favorite.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cooked chickpeas (canned or homemade)
Red or yellow lentils
Onion, diced
Garlic, minced
Fresh ginger, grated
Curry powder
Turmeric powder
Ground cumin
Coconut milk
Vegetable broth
Olive oil
Lemon juice and lemon slices (for garnish)
Fresh cilantro or mint leaves
Salt and pepper

Directions

Heat olive oil in a large pot over medium heat.
Add onion and cook until softened, about 5 minutes.
Stir in garlic, ginger, curry powder, turmeric, and cumin; cook for 1 minute until fragrant.
Add lentils, chickpeas, coconut milk, and vegetable broth.
Bring to a boil, then reduce to a simmer and cook for 20–25 minutes until lentils are tender.
Stir in lemon juice and season with salt and pepper to taste.
Garnish with lemon slices and fresh herbs before serving.

Servings and timing

Serves: 4–6
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

Use green or brown lentils for a firmer texture.
Add spinach, kale, or zucchini for extra vegetables.
Replace coconut milk with cashew cream for a different flavor.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat gently on the stove or in the microwave until hot.

FAQs

Can I use canned lentils?

Yes, reduce cooking time since they’re already tender.

Can I make it spicier?

Add fresh chili or cayenne pepper to taste.

What can I serve it with?

Rice, naan bread, or quinoa are great choices.

Is it gluten-free?

Yes, it’s naturally gluten-free.

Can I skip the lemon?

You can, but it brightens the flavors beautifully.

How do I thicken the curry?

Simmer uncovered for a few extra minutes to reduce liquid.

Can I make it in a slow cooker?

Yes, cook on low for 6–7 hours or high for 3–4 hours.

Does it work for meal prep?

Yes, it stores and reheats well.

Can I add tofu?

Yes, pan-fried tofu makes a great protein boost.

Can I blend it for a smoother texture?

Yes, blend partially or fully for a creamy consistency.

Conclusion

Creamy Chickpea and Lentil Curry with Lemon is a hearty, nourishing dish that combines the warmth of spices with a refreshing citrus finish. It’s versatile, easy to prepare, and perfect for both everyday dinners and make-ahead meals.

Creamy Chickpea and Lentil Curry with Lemon

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick and flavorful pasta dish featuring tender shrimp sautéed in garlic butter, tossed with sweet cherry tomatoes, fresh herbs, and pasta for a light yet satisfying meal.

Author: Emma Harper
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Sautéing
Cuisine: Italian
Diet: Low Lactose

Instructions

Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
In a large skillet, heat olive oil and 1 tablespoon butter over medium heat.
Add garlic and red pepper flakes (if using) and sauté for 30 seconds until fragrant.
Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
Add remaining butter to skillet, then stir in cherry tomatoes. Cook for 3–4 minutes until softened.
Return shrimp to the skillet along with cooked pasta and reserved pasta water as needed to loosen sauce.
Toss with fresh basil and Parmesan cheese if desired.
Serve immediately.

Notes

For extra flavor, deglaze the pan with a splash of white wine before adding tomatoes.
Use zucchini noodles instead of pasta for a low-carb option.
Adjust garlic and red pepper flakes to taste.