Curried Red Lentil and Swiss Chard Stew with Garbanzo Beans

• 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; saute 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.

olive oil, onion, curry powder, cayenne pepper, vegetable broth, swiss chard, red lentils, garbanzo beans, yogurt

Taken from www.epicurious.com/recipes/food/views/curried-red-lentil-and-swiss-chard-stew-with-garbanzo-beans-233385 (may not work)