Swiss Chard
Curried Swiss Chard & Red Lentil Stew with Chickpeas
Posted by Carole Koch
2 tablespoons olive oil
1 large onion, thinly sliced
5 teaspoons curry powder
¼ teaspoon cayenne pepper
3 14-ounce cans vegetable broth
1 large bunch chard, stems removed, coarsely chopped
1 pound red lentils
1 15-ounce can chickpeas, drained
Plain yogurt
In a large heavy saucepan, sauté onion in oil about 13 minutes, mix in curry and cayenne. Add broth and chard, bring to a boil, add lentils and garbanzos. Reduce to medium and cover; simmer about 10 minutes until lentils are tender, stirring twice. Divide stew among bowls and top with yogurt.
Serves 6.
From www.writerguy.com/deb/recipes, adapted from “Bon Appetit” magazine.