Ingredients:
1 tablespoons olive oil
1 small onion, thinly sliced
2 teaspoons curry powder
Pinch of cayenne pepper
24 oz. low sodium vegetable broth
Small to medium bunch Swiss chard, tough stalks removed, coarsely chopped (may substitute fresh tender spinach).
1 15 oz. can garbanzo beans (chickpeas), drained
2 cups red lentils
Instructions:
– Heat oil in heavy large saucepan over medium-high heat.
– Add onion; sauté until golden, about 15 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, about 15-20 minutes, stirring twice.
– Divide stew among bowls.
– Top with yogurt (optional).