Heat olive oil in a 4-quart stock pot over medium heat. Add onion, carrots and celery and cook for approximately 4-5 minutes, or until the onions are translucent. Add spices and cook for one minute more, allowing them to toast and release their oils. Add vegetable stock and ground tomatoes and bring to a boil over high heat. Add lentils and reduce to a slow boil.
Cook for approximately 30 minutes or until the lentils are cooked to your desired doneness. Add chickpeas, apricots and raisins and cook for 3-5 minutes until dried fruit has plumped.
Serve with a dollop of plain Greek yogurt if desired.
Unlike dried beans and peas, you don't need to soak lentils prior to cooking.
Calories from fat23.8
Calories from saturated fat31
Total Fat2.6 g
Saturated Fat3.5 g
Trans Fat0 g
Polyunsaturated Fat7.2 g
Monounsaturated Fat15.1 g
Total Carbohydrate46 g
Dietary Fiber11.1 g
Alethea Copelas, The Inspired Kitchen