Friday, April 21, 2017

Lentil Chickpea Chili

I don't remember where I found this but I love unique, non-meat versions of chili. Make a big batch and freeze so you don't have to do it again for awhile. 

Lentil-Chickpea Chili

6 cup vegetable stock or broth
2 tbsp tomato paste
1 tbsp Dijon mustard
2 tsp ground cumin
1 tsp salt
½ tsp turmeric
¼ tsp cayenne
1 pkg (16 oz) red lentils
1 can (14.5oz) diced tomatoes
1 dices sweet onion
1 diced carrot
2 diced celery ribs
3 cloves chopped garlic
2 bay leaves
2 cans (15oz each) chickpeas

Whisk vegetable stock or broth, tomato paste, mustard, cumin, salt, turmeric and cayenne. Stir in lentils, tomatoes, onion, carrot, celery, garlic and bay leaves. Cover and cook on LOW for 8 hours. Remove bay leaves. Stir in drained and rinsed chickpeas. Serve with naan

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