Curried Lentil And Chickpea Stew

• 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

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 saute 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.

olive oil, carrots, celery, onion, curry powder, longgrain brown rice, tomatoes, vegetable broth, green lentils, salt, chickpeas, fresh parsley

Taken from www.myrecipes.com/recipe/curried-lentil-chickpea-stew (may not work)