Curried Lentil and Chickpea Stew |
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Prep Time: 10 Minutes Cook Time: 300 Minutes |
Ready In: 310 Minutes Servings: 1 |
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Ingredients:
2 tablespoons olive oil |
2 carrots, chopped |
2 ribs celery, chopped |
1 onion, chopped |
2 teaspoons curry powder |
1/2 cup long-grain brown rice |
1 28-oz. can diced tomatoes with liquid |
1 1/2 cups low-sodium vegetable broth |
1 cup dried green lentils |
salt and pepper |
1 15.5-oz. can chickpeas, drained |
2 tablespoons chopped fresh parsley, optional |
Directions:
1. 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.
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