Name: Lentil-Chickpea Chili
Prep time: 15 min
Ingredients: 6 cups vegetable stock or broth; 2 tablespoons tomato paste; 1 tablespoon Dijon mustard; 2 teaspoons ground cumin; ½ teaspoon turmeric; ¼ teaspoon cayenne; 1 teaspoon salt; 1 ounce red lentils (such as Arrowhead Mills); 1 ounce diced tomatoes; 1 sweet onion, diced; 1 carrot, diced; 2 celery stalks, diced; 3 garlic cloves, diced; 2 bay leaves; 2 ounces chickpeas, drained and rinsed; ¼ cup chopped fresh cilantro; Flatbread (such as Stonefire naan, optional)

Whisk together stock, tomato paste, mustard, cumin, turmeric, cayenne and salt in the base of a slow cooker. Stir in lentils, diced tomatoes, onion, carrot, celery, garlic and bay leaves. Cover and cook on LOW for 8 hours.

Lentil-Chickpea Chili

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