Curried Red Lentil and Swiss Chard Stew with Garbanzo Beans |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
2 tablespoons olive oil |
1 large onion, thinly sliced |
5 teaspoons curry powder |
1/4 teaspoon cayenne pepper |
3 14-ounce cans vegetable broth |
1 large bunch or 2 small bunches swiss chard, tough stalks removed, coarsely chopped (about 12 cups) |
1 pound red lentils (about 2 1/4 cups) |
1 15-ounce can garbanzo beans (chickpeas), drained |
plain yogurt |
Directions:
1. Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until golden, about 13 minutes. Mix in curry and cayenne. Add broth and chard. Increase heat; bring to boil. Add lentils and garbanzos; reduce heat to medium.
2. Cover; simmer until lentils are tender, stirring twice, about 10 minutes. Divide stew among bowls. Top with yogurt.
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