Ingredients
The following ingredients have 4 Servings
- 1/2 large sweet onion (diced)
- 3 garlic cloves (peeled and minced)
- 1 carrot (diced)
- 2 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon cumin
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 cup dried red lentils (picked over and rinsed well)
- 1 can (15 ounces) chickpeas (or 2 cups cooked chickpeas)
- 4 cups low sodium vegetable broth
- 1 can (28 ounces) diced tomatoes
- 3/4 cup dry orzo pasta (or any small shape pasta, like ditalini or macaroni)
- handful of fresh parsley (chopped)
Instruction
- Sauté the onion and garlic in 2 tablespoons veggie broth in a small pan over medium heat for about 5 to 6 minutes, until soft and translucent.
- Add the onions/garlic along with everything else, except the orzo and parsley, into the bowl of your slow cooker.
- Cook on high 2 to 3 hours until the lentils are soft.
- Add the orzo and cook on low another 30 minutes until the orzo is tender.
- Taste and add additional seasoning (salt, pepper, etc.) as needed.
- Stir in the fresh parsley and serve.
