Curried Lentil and Chickpea Stew
Curried Lentil and Chickpea Stew might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free and vegan recipe has 502 calories, 23g of protein, and 11g of fat per serving. This recipe covers 40% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. Head to the store and pick up onion, chickpeas, green lentils, and a few other things to make it today. From preparation to the plate, this recipe takes around 5 hours and 10 minutes.
Warm oil in a large skillet over medium-high heat.
Add carrots, celery and onion and cook, stirring often, until softened, 3 to 5 minutes. Stir in curry powder and saut until blended and fragrant, about 1 minute.
Add rice and stir to coat. Stir in tomatoes and broth. Bring to a simmer, then pour into slow cooker. Stir in lentils and season with salt and pepper. Cover and cook on low for 4 hours.
Add chickpeas, cover and cook until lentils and rice are tender, about 1 hour longer. (If stew looks dry when you add chickpeas, add more broth.) Season with salt and pepper and sprinkle with parsley, if desired, before serving.