Directions:
- 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 sauté 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2032.26 Kcal (8509 kJ) | ||
| Calories from fat | 460.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.12g | 79% | |
|---|---|---|---|
| Cholesterol | 3.69mg | 1% | |
| Sodium | 3127.46mg | 130% | |
| Potassium | 5502.74mg | 117% | |
| Total Carbs | 313.49g | 104% | |
| Sugars | 45.73g | 183% | |
| Dietary Fiber | 78.56g | 314% | |
| Protein | 99.07g | 198% | |
| Vitamin C | 151.8mg | 253% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 25.1mg | 139% | |
| Calcium | 531.5mg | 53% | |
| Amount Per 100 g | |||
| Calories | 98.38 Kcal (412 kJ) | ||
| Calories from fat | 22.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.47g | 79% | |
|---|---|---|---|
| Cholesterol | 0.18mg | 1% | |
| Sodium | 151.39mg | 130% | |
| Potassium | 266.37mg | 117% | |
| Total Carbs | 15.17g | 104% | |
| Sugars | 2.21g | 183% | |
| Dietary Fiber | 3.8g | 314% | |
| Protein | 4.8g | 198% | |
| Vitamin C | 7.3mg | 253% | |
| Vitamin A | 0.1mg | 41% | |
| Iron | 1.2mg | 139% | |
| Calcium | 25.7mg | 53% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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