Name: Lentil-Chickpea Chili
Prep time: 15 min
Yield: 8
Ingredients: 6 cups vegetable stock or broth; 2 tablespoons tomato paste; 1 tablespoon Dijon mustard; 2 teaspoons ground cumin; 1/2 teaspoon turmeric; 1/4 teaspoon cayenne; 1 teaspoon salt; 1 16 ounce bag red lentils (such as Arrowhead Mills); 1 14 1/2 ounce can diced tomatoes; 1 sweet onion, diced; 1 carrot, diced; 2 celery stalks, diced; 3 garlic cloves, diced; 2 bay leaves; 2 15 ounce can chickpeas, drained and rinsed; 1/4 cup chopped fresh cilantro; Flatbread (such as Stonefire naan, optional)

6 cups vegetable stock or broth

2 tablespoons tomato paste

1 tablespoon Dijon mustard

2 teaspoons ground cumin

1/2 teaspoon turmeric

1/4 teaspoon cayenne

1 teaspoon salt

16 ounce red lentils (such as Arrowhead Mills)

14 1/2 ounce diced tomatoes

1 sweet onion, diced

1 carrot, diced

2 celery stalks, diced

3 garlic cloves, diced

2 bay leaves

15 ounce chickpeas, drained and rinsed

1/4 cup chopped fresh cilantro

Flatbread (such as Stonefire naan, optional)

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Lentil-Chickpea Chili

Ingredients

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