Curried Red Lentil and Swiss Chard Stew with Garbanzo Beans

Name: Curried Red Lentil and Swiss Chard Stew with Garbanzo Beans
Yield: 4 servings
Ingredients: 1 2 tablespoons olive oil; 1 1 large onion, thinly sliced; 1 5 teaspoons curry powder; 1 1/4 teaspoon cayenne pepper; 1 3 14-ounce cans vegetable broth; 1 1 large bunch or 2 small bunches Swiss chard, tough stalks removed, coarsely chopped (about 12 cups); 1 1 pound red lentils (about 2 1/4 cups); 1 1 15-ounce can garbanzo beans (chickpeas), drained; 1 Plain yogurt

From the kitchen of Carly

Curry-spiced red lentils and garbanzos meld with wilted Swiss chard in a deep, satisfying broth. It's the kind of stew that comes together in under thirty minutes, then tastes even better tomorrow. Finish with a dollop of cooling yogurt.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons olive oil
11 large onion, thinly sliced
15 teaspoons curry powder
11/4 teaspoon cayenne pepper
13 14-ounce cans vegetable broth
11 large bunch or 2 small bunches Swiss chard, tough stalks removed, coarsely chopped (about 12 cups)
11 pound red lentils (about 2 1/4 cups)
11 15-ounce can garbanzo beans (chickpeas), drained
1Plain yogurt

Instructions

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.