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
Preparation
Heat oil in heavy large saucepan over medium-high heat. Add onion; saut 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.
|
