INGREDIENTS:
2 tablespoons olive oil
1 large onion, thinly sliced
5 teaspoons curry powder
1/4-1/2 teaspoon cayenne pepper (depending on level of heat preference)
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 (or any lentil you can find, pictured here using green lentils)
1 15-ounce can garbanzo beans (chickpeas), drained
Plain yogurt
Kosher salt
Rice (optional)
Handful of thinly sliced almonds (optional)
Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until golden, about 13 minutes.
Rice (optional)
Handful of thinly sliced almonds (optional)
PREPARATION:
*Helpful tip: Be sure to double or triple rinse pre-chopped and post-chopped chard to ensure all of the grit is removed.Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until golden, about 13 minutes.
Mix in curry and cayenne. I like things spicy so I did about 1/2 teaspoon of cayenne and it it turned out nice and spicy. For less kick go with 1/4 teaspoon. Add broth and chard. Season with salt.
Increase heat; bring to boil. Add lentils and garbanzos; reduce heat to medium. Cover; simmer until lentils are tender, stirring twice, about 10-20 minutes. Begin checking lentil tenderness at 10 minutes. Season with additional salt to taste, if needed.
Divide stew among bowls. Top with yogurt and thinly sliced almonds, if desired. Delicious alone or serve over steamed rice with crusty french or sourdough bread.
(adapted from bon appetit magazine)
