vegetarian stew with garbanzo beans, yellow lentils, chili peppers, and yoghurt

(serves 4, with leftovers if you're not too hungry)

vegetarian stew with garbanzo beans, yellow lentils, chili peppers, and yogurt

2 tablespoons olive oil
1 onion, thinly sliced
5 teaspoons curry powder
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon cayenne pepper

dried chili peppers
3 cups vegetable broth (or any broth)

1 pound yellow lentils (about 2 1/4 cups)
1 15-ounce can garbanzo beans (chickpeas), drained
1 can diced tomatoes

3 handfuls of spinach
Plain yogurt

In a heavy large pot over medium heat, add the oil. Once hot, add the onion and stir until it's golden and translucent (about 10 minutes, you can skip this step if you're in a hurry).

Add the spices to the pot, then slowly add the broth and the dried chili peppers. Mix in the lentils, tomatoes, and garbanzos. Cook for another 10 minutes (until the lentils are soft and falling apart). Add the spinach and stir.

Serve with white rice, and top it with yogurt.