Slow-cooker Lentil, Chickpea and Spinach Stew

Ingredients

• 1 onion, thinly sliced
• 2 tsp olive oil
• 2 tbsp Cinco Pepper Blend, or pepper blend of your choice
• 1 tbsp Greek Dressing Mix, or Pesto Sauce Mix
• 2 cans (19 oz/540 ml) chickpeas, drained
• 1 cup dried red lentils
• 1 can (14 oz/398 ml) tomato sauce
• 4 cups Vegetable Broth, prepared
• 1 ¹⁄₂ tsp Vegetable Broth Mix
• 1 cup boiling water
• ¹⁄₂ - 1 cup black olives
• 4 cups baby spinach
• ¹⁄₂ - 1 cup yogurt

Preparation

1. Sauté onion in oil with Cinco Pepper Blend and Greek Dressing Seasoning.
2. Turn onions into a slow cooker and add next 5 ingredients. Cook on HIGH for 4 hours or on LOW for 8 hours.
3. About 15 minutes before serving, stir in spinach and yogurt.