Recipe information
Total Time
40 minutes
Yield
6 Servings
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
Need to make a substitution?
Preparation
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. Cover; simmer until lentils are tender, stirring twice, about 10 minutes. Divide stew among bowls. Top with yogurt.