Ingredient

• 2 teaspoons olive oil
• 1 medium onion, thinly sliced
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
• 1 cup dried lentils, rinsed
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 3 teaspoons smoked paprika
• 4 cups vegetable broth
• 4 cans (8 ounces each) no-salt-added tomato sauce
• 4 cups fresh baby spinach
• 3/4 cup fat-free plain yogurt

Direction

1. 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.
2. 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.