2 teaspoons olive oil
1 large onion, thinly sliced
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1 cup dried lentils, rinsed
3 teaspoons smoked paprika
4 cups vegetable broth
38 ounces no-salt-added tomato sauce (2-15 oz cans and 1-8 oz can)
4 cups fresh baby spinach
1 cup fat-free plain Greek yogurt
1. Heat olive oil in a small skillet over medium heat. Add sliced onions, dried oregano and red pepper flakes. Cook and stir until onion is tender (about 8 minutes). Place mixture in a crock pot.
2. Add chickpeas, lentils and paprika. Stir in broth and tomato sauce.
3. Cover and cook on low for about 9-10 hours until lentils are tender. Stir in spinach and top servings with nonfat yogurt.
Nutrition: 1/8 of recipe / Calories 183 / Total Fat 3.5 g / Saturated Fat 0.4 g / Cholesterol 2 mg / Sodium 652 mg / Carbohydrates 30.0 g / Fiber 7.4 g / Sugar 10.4 g / Added Sugar 0 g / Protein 11.2 g