1 large onion, thinly sliced
5 tsp curry powder
1/4 tsp cayenne pepper
5 1/4 cups vegetable broth (or three 14-oz cans)
1 bunch chard, tough stalks removed, coarsely chopped
1 lb red lentils
2 cups cooked garbanzo beans (or one 15-oz can)
Plain yogurt (optional)
1. Heat oil in heavy large saucepan over medium-high heat. Add onion; saute until golden, about 13 minutes.
2. Mix in curry and cayenne. Add broth and chard. Increase heat; bring to a boil.
3. Add lentils and garbanzo beans; reduce heat to medium.
4. Cover; simmer until lentils are tender, stirring, 10 minutes. Top with yogurt.
Source: Tiny's Organic Newsletter, January 30, 2013
Try #1 - February 1, 2013
Pretty good... still pretty lentil-y tasting, but I suppose that's to be expected. Just kind of variation on the lentil soup theme for me. Not sure I'd make it again, but it used up our swiss chard. We topped ours with cottage cheese.
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