Red Lentil Chickpea Curry

Ingredients: Makes 6-8 servings

• 2 cans chickpeas, drained or dried beans - see cook time below

• 1 medium yellow onion, diced

• 2 medium cloves of garlic (minced)

• 2 cups low-sodium vegetable broth

• 1 cup split red lentils

• 1 cup pumpkin puree

• 1 tablespoon curry powder

• 1/4 teaspoon ground cayenne pepper

• 1 teaspoon kosher salt

• 1 can lite coconut milk

Chickpea Prep (Choose One)

• Using canned chickpeas: Drain and rinse. Add directly to the recipe as written.

• Using dried chickpeas: Soak 1 cup dried chickpeas overnight in plenty of water. Drain, then add to the recipe. Increase liquid by one extra cup of broth or water if using a slow cooker.

Slow Cooker Directions

1. Add all ingredients except coconut milk to a 3-quart or larger slow cooker.

2. If using canned chickpeas, cook on low for 6–7 hours or on high for 3–4 hours.
   If using dried, soaked chickpeas, cook on low for 8–10 hours or on high for 5–6 hours.

3. Stir in the coconut milk during the last 30 minutes of cooking on a low setting.

4. Serve over rice with cilantro and lime.

Stovetop Directions

1. In a large pot, sauté onion and garlic in a splash of broth over medium heat for 3–4 minutes until softened.

2. Add lentils, pumpkin, curry powder, cayenne, salt, chickpeas (canned or soaked dried), and broth. Stir well.

3. Bring to a boil, then reduce to a simmer.

   • With canned chickpeas: Simmer 25–30 minutes, until lentils are tender.

   • With dried, soaked chickpeas: Simmer 45–55 minutes, adding more broth if needed, until chickpeas are tender.

4. Stir in coconut milk, cook 5 minutes more, and serve.

Instant Pot Directions

1. Add onion, garlic, lentils, pumpkin, curry powder, cayenne, salt, chickpeas, and broth to the pot.

2. Lock the lid, set the valve to Sealing.

   • With canned chickpeas: Pressure cook on High for 10 minutes, natural release 10 minutes, then quick release.

   • With dried, soaked chickpeas: Pressure cook on High for 30 minutes, natural release for 15 minutes, then quick release.

3. Stir in coconut milk after cooking. If the curry seems thin, set to Sauté mode for 5 minutes to thicken.

4. Serve over rice with cilantro and lime.