Chickpea Lentil Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 c. lentils (green), dried1 can chickpeas (garbanzo beans), drained7 c water, divided1 Knorr vegetable bullion cube1 potato, peeled and diced1/4 c. celery, diced1/4 c. carrot, diced1/4 c. cabbage, diced1/4 c. onion, diced1/4 c. sweet corn, frozen1 tsp basil, dried1/2 tsp curry powder1/4 tsp nutmeg1/4 tsp paprika1 T black pepper1 tsp salt3 T olive oil2 tsp mustard seeds1 tsp cumin seeds
Bring the lentils to boil in 3 cups of water. Reduce heat and simmer about 20 minutes, or until the lentils are tender. Keep an eye on the pot and add water if needed.
Add 2-4 more cups of water. Add the bullion, black pepper, basil, curry powder, nutmeg, and paprika. Add the potato, onion, celery, carrot, cabbage, and corn. Return to a simmer.
Cook until the vegetables are soft, 5 to 10 minutes.
In a separate pan, heat the olive oil. Add the mustard seeds and fry until they begin to pop. Add the cumin seeds and fry for another minute. Pour the seeds and oil into the lentil stew and stir.
Add the salt, if needed.
Yield is 6 servings of about 1 cup each, depending on how much water you used.
Number of Servings: 6
Recipe submitted by SparkPeople user GOBLINBOX.
Add 2-4 more cups of water. Add the bullion, black pepper, basil, curry powder, nutmeg, and paprika. Add the potato, onion, celery, carrot, cabbage, and corn. Return to a simmer.
Cook until the vegetables are soft, 5 to 10 minutes.
In a separate pan, heat the olive oil. Add the mustard seeds and fry until they begin to pop. Add the cumin seeds and fry for another minute. Pour the seeds and oil into the lentil stew and stir.
Add the salt, if needed.
Yield is 6 servings of about 1 cup each, depending on how much water you used.
Number of Servings: 6
Recipe submitted by SparkPeople user GOBLINBOX.
Nutritional Info Amount Per Serving
- Calories: 243.9
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 666.9 mg
- Total Carbs: 44.7 g
- Dietary Fiber: 9.0 g
- Protein: 9.2 g
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