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Dinner for 3

Lentil Chickpea Tomato Stew

$6.94for 450 minServes 3

Red lentils and chickpeas simmer with vegetables, coconut milk, tomatoes, herbs, and spinach for a thick stew.

Lentil Chickpea Tomato Stew with its ingredients

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Onions, 0.15 lb$1.29/lb typical0.15 lb$0.20Typical price
Garlic, 0.25$0.75 each typical0.25$0.15Typical price
Celery, a little$2.29 each typicala little$0.07Typical price
Carrots, 0.15 lb$1.09/lb typical0.15 lb$0.15Typical price
Artichoke hearts, 0.5 oz$0.18/oz typical0.5 oz$0.10Typical price
Mint, a little$1.99 each typicala little$0.08Typical price
Canned tomatoes, 0.5 oz$0.08/oz typical0.5 oz$0.04Typical price
Coconut milk, 15 oz$0.14/oz typical15 oz$2.10Typical price
Canned beans, 15 oz$0.09/oz typical15 oz$1.35Typical price
Frozen vegetables, 2.5 oz$0.10/oz typical2.5 oz$0.25Typical price
Parmesan, 0.5 oz$0.55/oz typical0.5 oz$0.30Typical price
Total for the servings shown$5.21

Swaps

  • Swap carrots for sweet potatoesabout $0.20/lb more at typical prices
  • Swap onions for red onionsabout $0.20/lb more at typical prices
  • Swap canned beans for dried beans and lentilsabout $0.02/oz more at typical prices

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilSalt and pepperDried herbs, spices and seasoning blends

Not included in the cost.

  • 50 minstart to table
  • Mediumdifficulty
  • 3servings as written
  • $typical cost tier

ItalianVegetarianGluten-freeBudgetDinnersCold-weather comfortWinterSpring

Typical price

$1.74 per serving$6.94 for 4

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

  • 1 tsp oil
  • 1/2 cup chopped onion
  • 2 cloves garlic
  • 1/4 cup chopped celery (optional)
  • 1/2 cup chopped carrots
  • 1 1/2 tbsp chopped sun dried tomato
  • 1 tsp oregano
  • 1 tsp italian herb blend
  • 1 tbsp tomato paste
  • 15 oz can coconut milk
  • 1 1/2 cups water
  • 1/2 tsp salt
  • 15 oz can chickpeas
  • 1/4 tsp black pepper
  • 1/2 cup frozen spinach
  • 2 1/2 tbsp vegan parmesan
  • pepper flakes

Steps

  1. Heat the oil in a large pot over medium heat, then cook the onion, celery, carrots, and garlic for 6 minutes.
  2. Stir in the sun-dried tomato, oregano, Italian herb blend, tomato paste, and pepper flakes, and cook for 2 minutes.
  3. Add the coconut milk, water, lentils, and salt, then simmer uncovered for 27 minutes until the lentils are tender.
  4. Stir in the chickpeas and frozen spinach, and simmer for 10 minutes until heated through.
  5. Stir in the vegan parmesan and cook for 5 minutes until the stew thickens.

Main ingredient on sale this week? See what to make with canned beans on sale.

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