Moroccan Lentil Stew With Raisins

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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

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Steps

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Heat oil in medium saucepan or dutch oven over medium heat.

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Add onion , and saut 3 minutes , or until softened and translucent.

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Add garlic , and cook 1 minute , or until garlic is softened , but not browned , stirring constantly.

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Stir in tomatoes , soup , chickpeas , raisins , cinnamon , cumin , and red pepper flakes.

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Season with salt and pepper , if desired.

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Bring stew to a simmer over medium-high heat , stirring occasionally.

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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.

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Garnish each serving with one tablespoon yogurt.

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Ingredients

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olive oil, onion, garlic cloves, crushed tomatoes, lentil soup, chickpeas, raisins, ground cinnamon, ground cumin, red pepper flakes, greek yogurt