Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by MyRecipes October 2011

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Credit: Kate Sears

Recipe Summary test

prep:
10 mins
cook:
5 hrs
total:
5 hrs 10 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

442 calories; fat 10g; saturated fat 1g; protein 18g; carbohydrates 74g; fiber 14g; sodium 1296mg.
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