Curried Lentil and Chickpea Stew

Curried Lentil and Chickpea StewRecipe
Photo: Kate Sears
Serves 4

Cost per Serving:



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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


Prep: 10 Minutes
Cook: 5 Hours

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.

Created date

September 2011

Nutritional Information

Calories 442
Fat 10 g
Satfat 1 g
Protein 18 g
Carbohydrate 74 g
Fiber 14 g
Cholesterol 0.0 mg
Sodium 1296 mg