Ingredients
4 cups reduced-sodium V8 or tomato juice2 cans (14-1/2 ounces each) Italian stewed tomatoes1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained2 medium carrots, thinly sliced2 medium potatoes, cubed1 large onion, chopped1 green pepper, chopped1 sweet red pepper, chopped1 cup dried lentils, rinsed2 tablespoons minced fresh parsley2 tablespoons chili powder2 teaspoons dried basil1 teaspoon garlic powder1 teaspoon ground cumin1 package (10 ounces) frozen chopped spinach, thawedTOPPING:1/2 cup reduced-fat sour cream1/2 cup reduced-fat plain yogurt2 tablespoons minced chives
Preparation
In a Dutch oven, combine the first 15 ingredients. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until lentils and vegetables are tender.
Stir in spinach; heat through. Combine topping ingredients; dollop about 1 tablespoon on each serving.
