Lentil-Chickpea Chili

Name: 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

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.