Lentil-Chickpea Chili

Lentil-Chickpea Chili

Ingredients
  

  • 6 cups vegetable broth
  • 2 Tablespoons tomato paste (or 4 Tablespoons tomato sauce)
  • 1 Tablespoon stone ground mustard
  • 2 teaspoons cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon Kosher salt
  • 1 pound lentils
  • 1 14.5- ounce can diced tomatoes
  • 1 sweet onion (chopped)
  • 1 carrot (chopped)
  • 2 ribs celery (thinly sliced)
  • 3 cloves garlic (minced)
  • 2 bay leaves
  • 2 15- ounce cans chickpeas (rinsed)
  • 1/4 cup fresh cilantro

Instructions
 

  • In slow cooker, whisk together broth, tomato paste, mustard, cumin, turmeric, cayenne pepper and salt. Stir in lentils, tomatoes, onion, carrot, celery, garlic and bay leaves.
  • Cook on low for 8 hours.
  • Add chickpeas and cilantro, then serve.

 

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