Moroccan Lentil Stew

1 Tbsp. olive oil

1 cup chopped onion

3 cloves garlic, minced (1 Tbsp.)

1 28-oz. can crushed tomatoes

2 18.2-oz. cartons or cans of vegetarian lentil soup

1 15-oz. can chickpeas, rinsed and drained

2 tsp. ground cinnamon1 1/2 tsp. ground cumin

1/4 tsp. red pepper flakes

6 Tbsp. plain nonfat Greek Yogurt (optional)

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1. Heat oil in medium saucepan or Dutch oven over medium heat. Add onion, saute three minutes, or until softened and transluscent. Add garlic, and cook one minute.

2. Stir in tomatoes, soup, chickpeas, cinnamon, cumin, and red pepper flakes. Season with salt and pepper. Bring stew to a simmer over medium-high heat, stirring occasionally.

3. Reduce heat to medium-low, and simmer, uncovered, for 20 minutes, or until mixture is reduced and sauce has thickened, stirring often to prevent bottom from sticking.

Garnish with 1 Tbsp. yogurt, if using.

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Recipe from Vegetarian Times Magazine (October 2010)