Lentil Potage with Spinach and Yogurt

Ingredients

• 1  bay leaf 
• 0.3 teaspoon pepper black
• 15.5 ounce chickpeas rinsed drained canned (garbanzo beans)
• 0.5 cup pearl barley cooked
• 0.5 cup cracked wheat uncooked
• 0.5 teaspoon ground allspice 
• 2 teaspoons ground cumin 
• 0.5 teaspoon ground turmeric 
• 2 tablespoons olive oil 
• 1.5 cups onion diced
• 1 teaspoon paprika 
• 1 cup petite dried black
• 1.3 teaspoons salt 
• 8 ounces pkt spinach chopped
• 6.5 cups water 
• 8 ounce carton yogurt plain low-fat

Equipment

• bowl
• paper towels
• spatula
• dutch oven

Directions

1. Heat olive oil in a large Dutch oven over medium heat.
2. Add the onion and the next 7 ingredients (onion through bay leaf); cook 10 minutes.
3. Add the water and lentils, and bring to a boil. Reduce heat, and simmer 30 minutes.
4. Add spinach, bulgur, barley, and chickpeas; cook 1 minute.
5. Remove from heat, and discard bay leaf. Cover mixture and let stand 15 minutes.
6. Spoon the yogurt onto several layers of heavy-duty paper towels, spreading to 1/2-inch thickness. Cover yogurt with additional paper towels, and let stand 5 minutes. Scrape yogurt into a bowl using a rubber spatula.
7. Serve the drained yogurt with potage.