Red Lentil and Chickpea Chili

6 cups vegetable stock or broth
2 tablespoons tomato paste
1 tablespoon Dijon mustard
2 teaspoons ground cumin
½ teaspoon ground turmeric
¼ teaspoon cayenne pepper
½ teaspoon salt
1 pound red lentils
1 can (14.5 ounce) diced tomatoes
1 sweet onion, diced
1 carrot, diced
2 celery stalks, diced
3 cloves garlic, diced
2 bay leaves
2 cans (15 ounces each) chickpeas, drained and rinsed
¼ cup chopped cilantro

India style naan bread, such as Stonefire brand

Whisk together stock, tomato paste, mustard, cumin, turmeric, cayenne pepper, and salt in slow cooker. Stir in lentils, tomatoes, onion, carrot, celery, garlic, and bay leaves. Cover and cook on low for 8 hours.

Stir in chickpeas and cilantro. Serve with flatbread.


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