Lentil Chickpea Slow Cooker Recipe

June 20, 2023 Post a Comment

Slow Cooker Red Lentil, Chickpea, and Tomato Soup with Smoked Paprika from Kalyn's Kitchen from www.pinterest.com

Description

This is a delicious slow cooker recipe that is perfect for any time of the year. It is a combination of lentils and chickpeas cooked in a slow cooker with a variety of aromatic spices. The slow cooker makes it easy to prepare, and the result is a flavorful and hearty dish that is great for any occasion. This recipe is vegan and gluten-free, making it a great option for those with dietary restrictions. It is also a great way to use up leftover lentils and chickpeas. Serve it with some crusty bread and a green salad for a complete meal.

Ingredients

2 cups of dried lentils
1 cup of dried chickpeas
2 tablespoons of olive oil
1 onion, chopped
2 cloves of garlic, minced
1 teaspoon of cumin
1 teaspoon of ground coriander
1 teaspoon of smoked paprika
1 teaspoon of turmeric
1 teaspoon of salt
2 cups of vegetable broth
1 can of crushed tomatoes
1 tablespoon of tomato paste
1 teaspoon of sugar
1 bay leaf
1 teaspoon of freshly ground black pepper
2 tablespoons of fresh chopped parsley

Instructions

1. Begin by rinsing and draining the lentils and chickpeas. Place them in the slow cooker. 2. Heat the olive oil in a skillet over medium heat. Add the onion and garlic and cook for about 5 minutes, until softened. Add the cumin, coriander, paprika, turmeric, and salt and cook for another minute. 3. Add the onion and spice mixture to the slow cooker. Pour in the vegetable broth, crushed tomatoes, tomato paste, sugar, and bay leaf. Stir to combine. 4. Cover and cook on low heat for 6-8 hours, or until the lentils and chickpeas are tender. 5. Once cooked, add the freshly ground black pepper and parsley. Stir to combine. 6. Serve hot with crusty bread and a green salad. Enjoy!

Equipment

Slow cooker
Skillet
Measuring cups and spoons
Spatula

Notes

You can substitute the lentils with any other type of legumes such as black beans, kidney beans, or chickpeas. You can also add other vegetables such as carrots, celery, and bell peppers. This recipe can be easily doubled or tripled to feed a larger crowd. If you prefer a thicker stew, you can add a couple of tablespoons of tomato paste. This recipe can be stored in an airtight container in the refrigerator for up to three days. It can also be frozen for up to three months.

Nutrition

This recipe is a great source of protein and dietary fiber. It is also rich in B Vitamins, iron, and other essential vitamins and minerals. It is low in fat and calories, making it a great option for those on a healthy diet. One serving of this recipe provides approximately 200 calories, 6 grams of fat, 30 grams of carbohydrates, 12 grams of protein, and 8 grams of dietary fiber.