I made this recipe today and the entire family loves it! Thanks to ALL YOU magazine for this delicious twist on an old favorite. I made mine with a few alterations but not by much. You could serve a cup of this with grilled sand which, add shredded chicken or by itself as it is a very hearty stew!
2 Tbs grapeseed oil (or another oil, grapeseed is flavorless & a healthier oil to use at higher temps)
3 carrots, chopped
4 ribs of celery, chopped
1 yellow onion, diced
2 tsp curry powder
1/2 cup long grain brown rice
1 28oz can diced tomatoes with liquid
4 cups low sodium chicken broth
1 cup dried lentils
salt & pepper
1 can chickpeas, drained
2 Tbsp chopped fresh parsley, optional
Warm oil in a dutch oven over medium high heat. Add carrots, celery and onion. Cook until softened about 5 - 6 minutes. Stir in curry powder and saute' until blended and fragrant. Add rice and stir to coat. Stir in tomatoes and half of the broth. Bring to a simmer then stir in lentils, add salt & pepper (just a bit, not too much as you can always season more in your bowl).
Cover and cook on low about three hours. Stirring occasionally and adding more broth each time. You may need to briefly turn up the heat for a few minutes if the broth cools it down. If not keep it on the same temp. When rice and lentils are done add chickpeas and stir. Cook an additional 30 minutes adding more broth as needed. This is a stew, so it's not supposed to be too thin. But I ended up using close to four cups.
This makes a large pot of stew so share some with a neighbor or friend and freeze the rest! Enjoy!