My Foodie Call

This is a great make ahead slow cooker recipe for those busy days. Okay who am I kidding, that’s everyday, but whatever. For one of those days when you want to feel like a cook without actually cooking.

Has a little bit of a curry thang going on. It is healthy, but hearty enough that you will not leave the table starving. I paired this chili with soft naan. Love naan. Any excuse to eat it is fine by me.

Slow cooker Lentil-Chickpea Chili

Modified lightly from Family Circle magazine to suit our family’s taste buds 🙂

Lentil-Chickpea Chili

Ingredients

• 6 cups vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon Dijon mustard
• 2 teaspoons ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne
• 1 teaspoon salt
• 1- 16 oz bag of red lentils
• 1- 14.5 oz can fire-roasted diced tomatoes
• 1 sweet onion, diced
• 2 carrot, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 bay leaves
• 2- 15 oz cans chickpeas, drained and rinsed
• Serve with bread of choice

Directions

1. Whisk together broth, tomato paste, mustard, cumin, turmeric, cayenne and salt in the bowl of your slow cooker.
2. Stir in lentils, diced tomatoes, onion, carrot, celery, garlic and bay leaves. (Everything except the chick peas.)
3. Cover and cook on low for 8 hours.
4. Stir in chickpeas.

Leftovers reheat well too!