Curried Red Lentil And Swiss Chard Stew With Chick Peas

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 chick peas, drained
Plain yogurt


Preparation:
Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until golden, about 13 minutes. Mix in curry and cayenne. Add broth and chard. Increase heat; bring to boil. Add lentils and chickpeas; reduce heat to medium.

Cover; simmer until lentils are tender, stirring twice, about 10 minutes. Divide stew among bowls. Top with yogurt.

Source: Bon Appétit, December 2005

Alterations:
A Cook from Chicago IL
This stew turned out excellent with a few modifications. I added a can of coconut milk, a carrot, kale instead of chard and lots more water. Garnished it with cilantro, hard-boiled egg, and fresh lemon juice instead of yogurt. I highly recommend trying it with lemon. It brightens up the flavors and makes the soup dairy-free. Made fresh dosai (south Indian lentil pancakes) to eat on the side. Perfect.

Author: BNH