Lentil-chickpea chili

By á-2799

Ingredients

• 6 c vegetable stock
• 2 tbsp tomato paste
• 1 tbsp Dijon mustard
• 2 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne
• 1 tsp salt
• 1 bag (16 oz) red lentils
• 1 can(14.5 oz) diced tomatoes
• 1 sweet onion, diced
• 1 carrot, diced
• 2 celery stalks, diced
• 3 garlic cloves, diced
• 2 bay leaves
• 2 cans(15 oz) chick peas, drained and rinsed
• 1/4 c chopped fresh cilantro
• Flatbread

Preparation

Step 1

Whisk together stock, tomato paste, mustard, cumin, turmeric, cayenne and salt in base of slow cooker. Stir in lentils, diced tomatoes, onion, carrot, celery, garlic and bay leaves. Cover and cook on low heat 8 hrs.
Stir in chickpeas and cilantro. Serve with flatbread.