For dinner tonight

A yummy recipe courtesy of Vegetarian Times... Serve over brown rice and add a side salad for a delicious  vegetarian dinner!

Moroccan Lentil Stew with Raisins
1 Tbs. olive oil
1 cup chopped onion
3 cloves garlic, minced
1 28 oz. can crushed tomatoes
2 18 oz. cartons prepared lentil soup (like Dr. McDougall's or Amy's)
1 15 oz. can chickpeas
1/2 cup raisins
2 tsp. ground cinnamon
1 1/2 tsp. ground cumin
1/4 tsp. red pepper flakes
6 Tbs. plain nonfat Greek yogurt or soy yogurt (optional)

1. Heat oil in medium saucepan over medium heat . Add onion and saute for 3 minutes, or until softened and translucent. Add garlic, and cook 1 minute, or until garlic is softened, but not browned, stirring constantly.
2. 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.
3. Reduce heat to medium low and simmer uncovered for 20 minutes, or until mixture is reduced and sauce has thickened, stirring often from the bottom to prevent sticking. Garnish each serving with 1 Tbs. yogurt if using.

(My personal recipe notes: Only used one carton of lentil soup b/c that's all we had! Seemed to turn out just fine. Also, did not use yogurt as a garnish. And wow, does the kitchen smell fabulous while this is cooking!)