Slow Cooker Red Lentil Stew With Chickpeas and Orzo

Slow Cooker Red Lentil Stew with Chickpeas and Orzo

From Jenn Sebestyen of http://www.veggieinspiredjourney.com/

Ingredients:

  • ½ large sweet onion, diced
  • 2-3 garlic cloves, peeled and minced
  • 1 carrot, diced
  • 2 tsp smoked paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon cumin
  • 1 teaspoon salt
  • dash pepper
  • 1 cup dried red lentils
  • 1 15 oz. can chickpeas (or 2 cups cooked dry chickpeas)
  • 4 cups of unsalted or low sodium vegetable broth
  • 28 oz can diced tomatoes
  • ¾ cup orzo (whole grain)
  • Several sprigs fresh parsley, chopped

Instructions:

  1. Faux-sauté the onion and garlic in 2 tablespoons of veggie broth in a small pan over medium heat for about 5-6 minutes, until softened.
  2. Add the onions/garlic along with everything else, except the orzo and parsley, into the bowl of your slow cooker.
  3. Cook on high 2-3 hours until the lentils are soft
  4. Add the orzo and cook on low another 30 minutes until the orzo is tender
  5. Taste and add additional seasoning as needed
  6. Stir in fresh parsley and serve.

Notes;

Leftovers will thicken up considerably. To reheat – you may want to add additional vegetable broth to thin it out.