Curried Lentil and Chickpea Stew

Name: Curried Lentil and Chickpea Stew
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4-6 serving(s)
Ingredients: 3 cups vegetable broth or 3 cups chicken broth; 1 cup green lentil; 1 cup garbanzo beans, canned; 1 -2 tablespoon curry powder; 1 -2 potato, cubed; 1 cup carrot, cut into large chunks; 1/2 medium onion; salt and pepper; red pepper flakes (optional)

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Recipe by Izzy The Terrible

This recipe converted at least 3 people I know to curry, and many to lentils. Even my husband - who previously disliked lentils and curry - LOVES this recipe. Chunks of carrots and potatoes make this recipe hearty, while the lentils and Chickpeas give it plenty of fiber, nutrients and protein. Omit the Chickpeas if you're not a fan, or try it... you just might like it! This was my first vegan recipe.

READY IN: 1hr

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

3

cups vegetable broth or 3 cups chicken broth
1

cup green lentil
1

cup garbanzo beans, canned
1 -2

tablespoon curry powder
1 -2

potato, cubed
1

cup carrot, cut into large chunks
¹⁄₂

medium onion
salt and pepper
red pepper flakes (optional)

DIRECTIONS

1. In a large saucepan, heat oil over medium heat. Sautee onions until translucent.
2. Add curry powder, and cook until spice is fragrant. About 30 seconds.
3. Add broth, carrots and rinsed lentils and rinsed lentils. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
4. Add cubed potatoes. Cook 15 more minutes.
5. Add Garbanzo beans. Cook 15 – 25 more minutes or until everything is cooked and lentils are tender.
The times on the recipe are estimated times. There is no science about this stew. Additionally, if you want it thicker, remove a portion of the stew, and blend it using a standard or immersion blender.
Enjoy as is, or over rice!

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