Curried Red Lentil and Swiss Chard Stew with Garbanzo Beans

Craving something warm and healthy for what I thought would be a chilly, grey day, I decided on this Curried Red Lentil and Swiss Chard Stew with Garbanzo Beans recipe from the Bon Appétit Fast Easy Fresh cookbook (also available on www.epicurious.com). As I was making it, the stew seemed a bit weak for my taste buds, so I added a cube of Rapunzel Vegan Vegetable Bouillon with Sea Salt and extra curry powder. Depending on which vegetable broth you use, this may be unnecessary. I used a homemade vegetable broth made a month ago using leftover vegetables, which wasn't the best. Still, it came out pretty good and went well with couscous. Next time, I will definitely add more onions, use really good broth, and add lots of curry powder again.

As always, recipe is after the jump.

Curried Red Lentil and Swiss Chard Stew with Garbanzo Beans

Yield: Makes 6 servings

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

1) Heat oil in heavy large saucepan over medium-high heat.

2) Add onion; sauté until golden, about 13 minutes.

3) Mix in curry and cayenne.

4) Add broth and chard.

5) Increase heat; bring to boil.

6) Add lentils and garbanzos; reduce heat to medium.

7) Cover; simmer until lentils are tender, stirring twice, about 10 minutes.

8) Divide stew among bowls.

9) Top with yogurt.