Curried Lentil and Chickpea Stew

Name: Curried Lentil and Chickpea Stew
Prep time: 5 h 10 min
Cook time: 5 h 10 min
Total time: 5 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters long-grain brown rice; 439 grams chickpeas, drained; 794 grams diced tomatoes with liquid; 2 carrots, chopped; 2 ribs celery, chopped; 2 teaspoons curry powder; 237 milliliters dried green lentils; 2 Tbsps chopped fresh parsley, optional; 2 Tbsps olive oil; 1 onion, chopped; 4 servings Salt and pepper; 355 milliliters low-sodium vegetable broth

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.

Instructions

Warm oil in a large skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Curry Powder

Carrot

Celery

Onion

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.

Ingredients you will need

Salt And Pepper

Tomato

Lentils

Broth

Rice

Equipment you will use

Slow Cooker

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.

Ingredients you will need

Salt And Pepper

Chickpeas