Lentil Chickpea Soup

ONE
1 onion, chopped
2 carrots, diced
6 garlic cloves, pressed

TWO
1/2 t fresh grated ginger
1/2 turmeric
1/2 t cinnamon
1/4 t cumin
1/4 t cardamom

THREE
1 cup dried lentils, rinsed
15 oz tomatoes (fresh or canned)
30 oz cooked chickpeas (if canned, drained and rinsed)
6 cups veggie stock
cayenne pepper, to taste

FOUR
juice of 1/2 lemon
salt and pepper, to taste


In a saucepan, saute the ingredients in ONE, with a little bit of water, over low heat and covered, until the onions are translucent. Add TWO and cook, stirring constantly, for another 5 minutes. Transfer to the slow cooker and add THREE. Cook on low for 8 hours, or on high for 4 1/2. Add FOUR and serve with warm bread.

Original from Fresh from the Vegetarian Slow Cooker