6 cups vegetable stock
2 tablespoons tomato paste
1 tablespoon dijon mustard
2 teaspoons ground cumin
1/2 teaspoon turmeric
1 teaspoon salt
16 ounces red lentils
1 14.5 ounce can diced tomatoes
1 sweet onion, diced
1 carrot, diced
2 celery stalks, diced
3 garlic gloves, diced
2 bay leaves
2 15 ounce cans/boxes chickpeas, drained and rinsed
1/4 cup chopped fresh cilantro – and some for garnish
1. Whisk together stock, tomato paste, mustard, cumin, turmeric, 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.
2. Stir in chickpeas and cilantro.
3. Serve