6 c. vegetable stock or broth

2 T. tomato paste

1 T. Dijon

2 t. ground cumin

1/2 t. turmeric

1/4 t. cayenne

1 t. salt

16 oz. bag red lentils (such as Arrowhead Mills)

14 oz. can diced tomatoes

1 sweet onion, diced

1 carrot, diced

2 celery stalks, diced

3 garlic cloves, diced

2 bay leaves

2 15 oz. can chickpeas, rinsed

1/4 c. chopped fresh cilantro

Flatbread (such as Stonefire naan, optional)

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.