Vegetable Lentil Stew

Ingredients

• 4 cups reduced-sodium V8 or tomato juice
• 2 cans (14-1/2 ounces each) Italian stewed tomatoes
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 2 medium carrots, thinly sliced
• 2 medium potatoes, cubed
• 1 large onion, chopped
• 1 green pepper, chopped
• 1 sweet red pepper, chopped
• 1 cup dried lentils, rinsed
• 2 tablespoons minced fresh parsley
• 2 tablespoons chili powder
• 2 teaspoons dried basil
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 package (10 ounces) frozen chopped spinach, thawed
• topping:
• 1/2 cup reduced-fat sour cream
• 1/2 cup reduced-fat plain yogurt
• 2 tablespoons minced chives