Serves 8 ( I doubled up on the onions, garlic, carrots and celery)
I cup dried green or brown lentils. I used both.
1 19 oz can kidney beans.
1 19 oz can chickpeas.
1 19 oz can chopped tomatoes with juice.
2 cups tomato sauce.
2 cups vegetable stock.
3 potatoes diced.
I large onion chopped.
2 carrots chopped.
I celery stalk chopped.
I red or green pepper chopped.
2 garlic cloves, crushed.
2 tablespoons Chili powder
1 teaspoon dried oregano
1/2 teaspoon dried basil.
1/8 teaspoon freshly ground pepper.
1/2 cup plain yogurt, optional.
Wash lentils. Drain and rinse chickpeas and kidney beans.
Combine all ingredients, except yogurt, in a heavy saucepan, cover and bring to a boil. Reduce heat and simmer for 30 minutes or so, until lentils are tender.
Dish into serving bowls and garnish with a dollop of yogurt if desired.
Serve with crunchy bread or just on its own.