1. Heat the oil in a large skillet over medium heat. 2. Add the onion, carrot, and garlic, cover, and cook until slightly softened, about 5 minutes. 3. Add the ginger, turmeric, cinnamon, cumin, and cardamom, stirring to coat the vegetables. 4. Transfer the onion mixture to a 4- to 6-quart slow cooker, add the lentils, tomatoes, chickpeas, and stock, cover, and cook on Low for 8 hours. 5. About 10 minutes before serving, add the lemon juice and harissa and season with salt and pepper. 6. A small bowl of harissa may be placed I on the table for those who wish to add more. ---------------------------------------------------------------------------
Nutrition
Ingredients
