2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1 large carrot, peeled and chopped
1 large sweet potato, peeled and cut into cubes
8 cups chicken broth
2 cups dried lentils
1 can (14.5 ounces) diced tomatoes
1 teaspoon dried oregano leaves, crushed
1 teaspoon salt
¼ teaspoon ground black pepper
1 can (about 15 ounces)
chickpeas (garbanzo beans), undrained
- Pour oil into pot. Set to STOVETOP HIGH and heat oil. Add onion and garlic to pot. Cook uncovered 5 minutes or until onion is tender, stirring occasionally.
- Stir carrot, sweet potato, broth, lentils, tomatoes, oregano, salt and black pepper into pot. Set to SLOW COOK LOW for 7 hours. Cover and cook until vegetables are tender. Stir in chickpeas during last 30 minutes of cooking time.