2 Tbsp. olive oil

2 carrots, chopped

2 ribs celery, chopped

1 onion chopped

2 tsp. 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 Tbsp. 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 a 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.