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Ingredients

Directions

  • 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.

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  • Stir in chickpeas and cilantro. Serve with flatbread, if desired.

Nutrition Facts

341 calories; 3 g total fat; 0 mg cholesterol; 778 mg sodium. 57 g carbohydrates; 22 g protein;

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