1 T. olive oil

1 medium onion, chopped

1 small carrot, chopped

3 garlic cloves, minced

1 1/2 t. grated fresh ginger

1/2 t. turmeric

1/2 t. ground cinnamon

1/4 t. ground cumin

1/4 t. ground cardamom

1/2 c. dried lentils, picked over and rinsed

1 can diced tomatoes, undrained

1 can chickpeas

6 c. vegetable stock

1 T. lemon juice

1-2 t. harissa sauce

salt and pepper

Combine dry spices (turmeric, cinnamon, cumin, cardamom) in a small bowl and set aside.

Saute onion in olive oil until brown. Add carrot and cook until softened. Add garlic and cook briefly. Add the spices and ginger and stir to coat the vegetables.

Place onion mixture in crockpot. Add lentils, tomatoes (plus liquid), chickpeas, and stock. Add salt and pepper to taste.

Cook on Low for 8 hours

10 min before serving, add the lemon juice and harissa.

Fresh from the Vegetarian Slow Cooker, by Robin Robertson (p. 40)