Vegetable Lentil Stew

Soups > Vegetable

4 cups reduced sodium V-8 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, 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 lentils
2 tablespoons minced 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 light sour cream
1/2 cup low fat plain yogurt
2 tablespoons snipped chives

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.
Makes 13 servings