Best Curried Lentil And Chickpea Stew For Slow Cooker Recipes

CURRIED LENTIL AND CHICKPEA STEW

Curried Lentil and Chickpea Stew image

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.

Provided by Izzy The Terrible

Categories Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

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)

Steps:

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!

Nutrition Facts : Calories 303.7, Fat 1.5, SaturatedFat 0.2, Sodium 205.8, Carbohydrate 56.5, Fiber 20, Sugar 3.3, Protein 17

SLOW COOKER CHICKPEA AND LENTIL STEW

Slow Cooker Chickpea and Lentil Stew image

This hearty stew offers rich flavor at an approachable price. Warm pieces of naan bread make the perfect accompaniment.

Time 8h15m

Yield Serves 6

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
1 yellow onion, chopped
1 chile pepper, such as serrano or jalapeño, seeded and chopped, plus more to taste
4 cloves garlic, chopped
2 teaspoons garam masala
1/4 cup sesame seeds
2 (15.0-ounce) cans garbanzo beans (also called chickpeas), drained and rinsed
1/2 cup dried red lentils
1 (28.0-ounce) can tomato puree
2 cups low-sodium vegetable broth
1/4 cup pitted black olives
1/2 cup nonfat plain yogurt

Steps:

Heat olive oil in a pan over medium-high and sauté the onions.
Add peppers, garlic, garam masala and sesame seeds and cook until peppers begin to soften.
Combine everything except the yogurt in the slow cooker and cook on low 8 to 10 hours. Stir in yogurt about 15 minutes before serving.

Nutrition Facts : Calories 250 calories, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 5 milligrams, Sodium 680 milligrams, Carbohydrate 33 grams, Protein 11 grams

SLOW-COOKER CURRIED LENTIL SOUP

Slow-Cooker Curried Lentil Soup image

The exotic scent of curry enlivens this Indian-influenced meatless dish, with lentils and spinach slow-cooked and topped with cool yogurt.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 9h15m

Yield 8

Number Of Ingredients 13

Ingredients

1 (16-oz.) pkg. (2 1/2 cups) dried lentils, sorted, rinsed
8 cups water
2 medium carrots, cut into 1/2-inch slices (1 cup)
2 medium stalks celery, cut into 1/2-inch slices (1 cup)
1 medium onion, chopped (1/2 cup)
2 garlic cloves, minced
2 extra-large vegetarian vegetable bouillon cubes or 2 chicken-flavor bouillon cubes
3 teaspoons curry powder
1 teaspoon salt
2 bay leaves
1 (14.5-oz.) can diced tomatoes, undrained
2 cups coarsely chopped fresh spinach
1/2 cup low-fat plain yogurt

Steps:

In 3 1/2 or 4-quart slow cooker, combine all ingredients except tomatoes, spinach and yogurt; mix well.
Cover; cook on Low setting for 8 to 9 hours.
About 5 minutes before serving, stir tomatoes into soup. Cover; cook an additional 5 minutes or until thoroughly heated.
Just before serving, remove and discard bay leaves. Top individual servings with 1/4 cup spinach and 1 tablespoon yogurt.

Nutrition Facts : Calories 175, Carbohydrate 39 g, Cholesterol 1 mg, Fiber 14 g, Protein 16 g, SaturatedFat 0 g, ServingSize 1 1/2 Cups, Sodium 690 mg, Sugar 5 g

SLOW COOKER PUMPKIN, CHICKPEA, AND RED LENTIL CURRY

Slow Cooker Pumpkin, Chickpea, and Red Lentil Curry image

Creamy, hearty, and full of flavor, this vegan Indian-inspired Crock Pot recipe is so easy to assemble. A perfect weeknight dinner for fall (or any season!)

Provided by Kare for Kitchen Treaty

Categories Main Course

Time 8h10m

Number Of Ingredients 13

Ingredients

2 (15-ounce) cans chickpeas (drianed)
1 medium yellow onion (diced)
2 medium cloves garlic (minced)
2 cups low-sodium vegetable broth
1 cup split red lentils (rinsed)
1 cup pumpkin puree
1 tablespoon curry powder*
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt + more to taste
1 (15-ounce) can coconut milk
White or brown rice ()
Fresh lime wedges
Cilantro leaves

Steps:

Add all ingredients except the coconut milk to a 3-quart or larger slow cooker. Cook on low 8-10 hours or in high 5-6 hours. Stir in the coconut milk and cook on low for another 30 minutes.
The curry will be a bit thin at first; it thickens up as it sits.
Scoop over rice and serve with cilantro and fresh lime wedges to squeeze over the top.

Nutrition Facts : Calories 400 kcal, Sugar 9 g, Sodium 410 mg, Fat 19 g, SaturatedFat 14 g, Carbohydrate 47 g, Fiber 13 g, Protein 15 g, ServingSize 1 serving