This one surprised me. I chose not to top with yogurt. Maybe I’ll try that later.<\/p>\n
1 tablespoons olive oil
\n1 small onion, thinly sliced
\n2 teaspoons curry powder
\nPinch of cayenne pepper
\n32 oz. low sodium vegetable broth
\n1 lbs. small bunches Swiss chard, tough stalks removed, coarsely chopped (about 12 cups)
\n1 15 oz. can garbanzo beans (chickpeas), drained
\n1 pound red lentils (about 2 1\/4 cups)
\nPlain yogurt (goat – optional)<\/p>\n
– Heat oil in heavy large saucepan over medium-high heat.
\n– Add onion; saut\u00e9 until golden, about 15 minutes.
\n– Mix in curry and cayenne.
\n– Add broth and chard. Increase heat; bring to boil.
\n– Add lentils and garbanzos; reduce heat to medium.
\n– Cover; simmer until lentils are tender, stirring twice, about 15-20 minutes.
\n– Divide stew among bowls.
\n– Top with yogurt (optional).<\/p>\n
Makes 2-3 servings as main dish, 4-5 as side dish.<\/p>\n
Return to What\u2019s Cooking<\/a><\/p>\n","protected":false},"excerpt":{"rendered":" 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 … Continue reading Swiss Chard and Red Lentil Curry<\/span>