Lentil-Chickpea Chili

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  1. 6 c. vegetable stock or broth
  2. 2 T. tomato paste
  3. 1 T. Dijon
  4. 2 t. ground cumin
  5. 1/2 t. turmeric
  6. 1/4 t. cayenne
  7. 1 t. salt
  8. 16 oz. bag red lentils (such as Arrowhead Mills)
  9. 14 oz. can diced tomatoes
  10. 1 sweet onion, diced
  11. 1 carrot, diced
  12. 2 celery stalks, diced
  13. 3 garlic cloves, diced
  14. 2 bay leaves
  15. 2 15 oz. can chickpeas, rinsed
  16. 1/4 c. chopped fresh cilantro
  17. Flatbread (such as Stonefire naan, optional)

  18. Whisk 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. Stir in chickpeas and cilantro. Serve with flatbread, if desired.
March 2012

This recipe is a personal recipe added by mmhrose and has not been tested or endorsed by MyRecipes.

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