Recipe by BB2011
From Vegetarian Times. This exotically flavored stew can be stretched to feed a crowd when ladled over rice or potatoes. Per 1-cup serving: 263 cal; 11g prot; 4g fat; 49g carbs; 0mg chol; 642mg sof; 13g fiber; 11g sugars
Top Review by =Leafy=
This was very good. I didn't have lentil soup, so I just cooked up some lentils with veg broth powder. I like thicker stews, so increased chickpeas and currants, and drained most of the broth from the lentils. Flavor was great.
- 14.79 ml olive oil
- 236.59 ml onion, chopped
- 3 garlic cloves, minced (1 tbsp)
- 793.78 g can crushed tomatoes
- 2 (1031.92 g) carton lentil soup, such as Dr. McDougalls
- 425.24 g can chickpeas, rinsed and drained
- 118.29 ml raisins or 118.29 ml dried currant
- 9.85 ml ground cinnamon (to taste)
- 7.39 ml ground cumin
- 1.23 ml red pepper flakes (to taste)
- 88.74 ml plain nonfat Greek yogurt or 88.74 ml plain nonfat soy yogurt
Directions See How It's Made
- Heat oil in medium saucepan or Dutch oven over medium heat. Add onion, and sauté 3 minutes, or until softened and translucent. Add garlic, and cook 1 minute, or until garlic is softened, but not browned, stirring constantly.
- Stir in tomatoes, soup, chickpeas, raisins, cinnamon, cumin, and red pepper flakes. Season with salt and pepper, if desired. Bring stew to a simmer over medium-high heat, stirring occasionally.
- Reduce heat to medium-low, and simmer uncovered for 20 minutes, or until mixture is reduced and sauce has thickened, stirring often from bottom to prevent sticking. Garnish each serving with one tablespoon yogurt.