Try this Curried Lentil and Chickpea Stew recipe, or contribute your own.
Suggest a better description1. 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 saute until blended and fragrant, about 1 minutes. 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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Serving Size: 1 Serving (368g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 249 | ||
Calories from Fat: 30 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 72.9mg | 3 % | |
Potassium 964.6mg | 25 % | |
Total Carbohydrate 47.3g | 14 % | |
Dietary Fiber 9.7g | 39 % | |
Sugars, other 37.6g | ||
Protein 9.9g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 249
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