This one surprised me. I chose not to top with yogurt. Maybe I’ll try that later.
1 tablespoons olive oil
1 small onion, thinly sliced
2 teaspoons curry powder
Pinch of cayenne pepper
32 oz. low sodium vegetable broth
1 lbs. small bunches Swiss chard, tough stalks removed, coarsely chopped (about 12 cups)
1 15 oz. can garbanzo beans (chickpeas), drained
1 pound red lentils (about 2 1/4 cups)
Plain yogurt (goat – optional)
– Heat oil in heavy large saucepan over medium-high heat.
– Add onion; sauté until golden, about 15 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 15-20 minutes.
– Divide stew among bowls.
– Top with yogurt (optional).
Makes 2-3 servings as main dish, 4-5 as side dish.