I’ve spent the last several months tweaking this recipe, and I think it’s just about arrived, if I may say so myself. At least by my standards- my kids will eat it, my husband eats no less than four bowls each time it’s served, and it meets my healthy dinner criteria. Plus it’s easy.
Generously serves 6
- 6 cups of vegetable or chicken broth or stock
- 1 pound (16 ounces) dry red lentils
- 3 (14.5 ounces each) cans of diced tomatoes, undrained
- 4 medium carrots, sliced
- 4 celery stalks, chopped
- 1 medium sweet onion, chopped
- 2 (15 ounces each) cans of chickpeas, rinsed and drained
- 4 teaspoons ground cumin
- 1 teaspoon turmeric
- 1 teaspoon cayenne
- 1 teaspoon salt
- 2 teaspoons ground mustard
- 1.5 teaspoons minced garlic
- 1 small bunch of fresh cilantro, chopped (or dried works well too, though the cilantro taste is dulled a bit)
In slow cooker, combine all ingredients except cilantro and chickpeas. Stir well and cover.
Cook on low for 8 hours. (If you are short on time 5.5 to 6 hours on high works fine, but you’ll need to add an extra 3/4 cup of broth/stock.)
Before serving, stir in cilantro and chickpeas.
I usually serve this chili with naan, a fruit salad, and some raw veggies and hummus.