Ingredients

The following ingredients have 8 Servings
  • 2 teaspoons olive oil
  • 1 medium 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
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 3 teaspoons smoked paprika
  • 4 cups vegetable broth
  • 4 cans (8 ounces each) no-salt-added tomato sauce
  • 4 cups fresh baby spinach
  • 3/4 cup fat-free plain yogurt

Instruction

  • In a small skillet, heat oil over medium-high heat. Add onion, oregano and pepper flakes; cook and stir until onion is tender, 8-10 minutes. Transfer to a 5- or 6-qt. slow cooker., Add chickpeas, lentils, olives and paprika; stir in broth and tomato sauce. Cook, covered, on low 8-10 hours, until lentils are tender. Stir in spinach. Top servings with yogurt.