Moroccan Lentil Stew with Raisins

1 T. olive oil
1 cup chopped onion
3 cloves garlic, minced (1 T.)
1 28-oz. can crushed tomatoes
2 18-oz. cartons prepared lentil soup (such as Dr. McDougall's)
1 15-oz. can chickpeas, rinsed and drained
1/2 cup raisins or dried currants
2 tsp. ground cinnamon, or more to taste
1-1/2 tsp. ground cumin
1/4 tsp. red pepper flakes, or to taste
6 T. plain nonfat Greek yogurt or soy yogurt, optional

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, 20 minutes or until mixture is reduced and sauce has thickened, stirring often from bottom to prevent sticking. Garnish each serving with 1 T. yogurt, if using.

Serves 6. Can be extended by serving over rice or potatoes.

From Vegetarian Times magazine, October 2010, p. 26.