Slow Cooker Chickpea and Lentil Stew

Slow Cooker Chickpea and Lentil Stew

Serves 6

This hearty stew offers rich flavor at an approachable price. Warm pieces of naan bread make the perfect accompaniment.

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 1 chile pepper, such as serrano or jalapeno, stemmed, seeded and chopped, more to taste
  • 4 cloves garlic, chopped
  • 2 teaspoons garam masala
  • 1/4 cup sesame seeds
  • 2 (15-ounce) cans garbanzo beans (chickpeas), drained and rinsed
  • 1/2 cup dried red lentils
  • 1 (28-ounce) can tomato puree
  • 2 cups vegetable broth
  • 1/4 cup pitted black olives
  • 1/2 cup yogurt
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Heat olive oil in a pan and sauté the onions. Add peppers, garlic, garam masala and sesame seeds and cook until peppers begin to soften. Combine everything except the yogurt in the slow cooker and cook on low 8 to 10 hours. Add yogurt about 15 minutes before serving.

Nutritional Info: 
Per Serving:250 calories (90 from fat), 10g total fat, 1g saturated fat, 5mg cholesterol, 680mg sodium, 33g carbohydrate (8g dietary fiber, 9g sugar), 11g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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