Vegetable Lentil Stew

• 4 cups reduced-sodium V8 or tomato juice
• 2 cans (14-1/2 ounces each) Italian stewed tomatoes
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 2 medium carrots, thinly sliced
• 2 medium potatoes, cubed
• 1 large onion, chopped
• 1 green pepper, chopped
• 1 sweet red pepper, chopped
• 1 cup dried lentils, rinsed
• 2 tablespoons minced fresh parsley
• 2 tablespoons chili powder
• 2 teaspoons dried basil
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 package (10 ounces) frozen chopped spinach, thawed
• 1/2 cup reduced-fat sour cream
• 1/2 cup reduced-fat plain yogurt
• 2 tablespoons minced chives

1. 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.
2. Stir in spinach; heat through. Combine topping ingredients; dollop about 1 tablespoon on each serving.

italian stewed tomatoes, kidney beans, garbanzo beans, carrots, potatoes, onion, green pepper, sweet red pepper, dried lentils, parsley, chili powder, basil, garlic, ground cumin, sour cream, yogurt, chives

Taken from www.tasteofhome.com/recipes/vegetable-lentil-stew/ (may not work)