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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. c. vegetable stock or broth
2. T. tomato paste
3. T. Dijon
4. t. ground cumin
5. /2 t. turmeric
6. /4 t. cayenne
7. t. salt
8. oz. bag red lentils (such as Arrowhead Mills)
9. oz. can diced tomatoes
10. sweet onion, diced
11. carrot, diced
12. celery stalks, diced
13. garlic cloves, diced
14. bay leaves
15. oz. can chickpeas, rinsed
16. /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.
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