Ingredients
2 teaspoons olive oil1 medium onion, thinly sliced1 teaspoon dried oregano1/2 teaspoon crushed red pepper flakes2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained1 cup dried lentils, rinsed1 can (2-1/4 ounces) sliced ripe olives, drained3 teaspoons smoked paprika4 cups vegetable broth4 cans (8 ounces each) no-salt-added tomato sauce4 cups fresh baby spinach3/4 cup fat-free plain yogurt
Preparation
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.
