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.
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
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.