Lentil, chickpea & tomato stew

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 123.7
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 258.5 mg
  • Total Carbs: 23.5 g
  • Dietary Fiber: 6.1 g
  • Protein: 6.6 g

View full nutritional breakdown of Lentil, chickpea & tomato stew calories by ingredient
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Introduction

A hearty, satisfying, vegetarian main dish that is really easy to prepare. A hearty, satisfying, vegetarian main dish that is really easy to prepare.
Number of Servings: 10

Ingredients

    2 c. red, green, or brown lentils, rinsed and drained
    2 c. chickpeas (garbanzo beans), rinsed and drained
    2 c. canned stewed tomatoes, coarsely chopped and drained (reserve the juice)
    2 T curry powder, more or less to taste
    1 tsp ground nutmeg, more or less to taste
    1 tsp ground cinnamon, more or less to taste

Directions

Rinse and drain chickpeas and set aside. Drain canned stewed tomatoes, reserving the juice. Rinse lentils under cold water and set aside. Transfer to large saucepan. Pour in reserved tomato juice and enough water to total 2.25 cups of liquid. Add spices. Bring to a boil over medium heat; boil for 5 minutes, and reduce heat to simmer until liquid is absorbed and lentils are tender, about 30-35 minutes. Add tomatoes and chickpeas and heat through. Add more spices to taste at this point, if desired. Yields 10 servings, approximately 2/3 c. each.

Number of Servings: 10

Recipe submitted by SparkPeople user FLAMINGOFEET.

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