Moroccan Lentil Stew With Raisins - cooking recipe

Ingredients

1 tablespoon olive oil
1 cup onion, chopped
3 garlic cloves, minced (1 tbsp)
1 (28 ounce) can crushed tomatoes
2 (18 1/4 ounce) cartons lentil soup, such as Dr. McDougalls
1 (15 ounce) can chickpeas, rinsed and drained
1/2 cup raisins or 1/2 cup dried currant
2 teaspoons ground cinnamon (to taste)
1 1/2 teaspoons ground cumin
1/4 teaspoon red pepper flakes (to taste)
6 tablespoons plain nonfat Greek yogurt or 6 tablespoons plain nonfat soy yogurt

Preparation

Heat oil in medium saucepan or Dutch oven over medium heat. Add onion, and saute 3 minutes, or until softened and translucent. Add garlic, and cook 1 minute, or until garlic is softened, but not browned, stirring constantly.
Stir in tomatoes, soup, chickpeas, raisins, cinnamon, cumin, and red pepper flakes. Season with salt and pepper, if desired. Bring stew to a simmer over medium-high heat, stirring occasionally.
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. Garnish each serving with one tablespoon yogurt.