Veggie Lentil Stew

This is a hoss of a recipe. It looks like a lot of ingredients, and I suppose it is - but it's so easy to put together. It makes a ton, freezes well, and couldn't be healthier. Plus it's incredibly filling, and perfect for a cool autumn day. From the Taste of Home Big Book of Soup cookbook, I give you:

Veggie Lentil Stew

4 c. V8 or tomato juice
2 14.5-oz cans Italian stewed tomatoes (I used diced instead)
1 16-oz can kidney beans, rinsed & drained
1 15-oz can garbanzo beans, rinsed & drained
2 medium carrots, thinly sliced
2 medium potatoes, cubed
1 large onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1 c. dried lentils, rinsed
2 tbsp. minced parsley
2 tbsp. chili powder
2 tsp. dried basil
1 tsp. garlic powder
1 tsp. cumin
1 10-oz package frozen chopped spinach, thawed

TOPPING:
1/2 c. sour cream
1/2 c. plain yogurt
2 tbsp. snipped chives

In a Dutch oven, combine first 15 ingredients. Bring to a boil. Reduce heat; cover and simmer 35-45 minutes, or until lentils and veggies are tender. Stir in spinach; heat through.

Combine topping ingredients and dollop about 1 tbsp on each serving.

Serves 13.