Josh and I have been trying to make time to try some new recipes. The other night we decided to try this recipe out and, though I was skeptical at first, it turned out to be wonderful.
Makes 6 servings
Preparation time:10 minutes
Preparation time:10 minutes
Cooking time:about 25 minutes
- 1 tablespoon olive oil
- 1 medium chopped onion
- 3 cloves minced garlic
- 1 (28-ounce) can no salt added or regular petite diced tomatoes
- 2 (19-ounce) cans lentil soup (such as Progresso)
- 1(15-ounce) can rinsed reduced-sodium garbanzo beans
- 1/2 cup raisins
- 2 teaspoons cinnamon
- 1 1/2 teaspoons cumin
- 1/2 teaspoon crushed red pepper
- 6 tablespoons nonfat Greek yogurt
Heat oil in a large pan on medium. Add onion;cook 3 minutes or until softened. Add garlic; cook 1 minutes, stirring constantly. Stir in tomatoes, soup, garbanzo beans, raisins, cinnamon, cumin and red pepper. Bring stew to simmer on medium-high; stir occasionally. Reduce heat to medium-low and simmer, uncovered, 20 minutes or until liquid is reduced and sauce has thickened, stirring often to prevent sticking; serve. Garnish each serving with yogurt.
Josh and I took out the onion and the raisins and added zucchini and summer squash. We ate it with flat bread, spinach salad, and couscous.
