Curried Red Lentil And Swiss Chard Soup

• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 5 teaspoons curry powder
• 1/4 teaspoon cayenne pepper
• 5 cups vegetable broth
• 1 lb swiss chard, tough stalks removed, coarsely chopped
• 2 cups about 14 ounces dried red lentils
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 teaspoon salt
• 6 tablespoons thick Greek yogurt, thinned with 2 T. water
• 1 jalapeno pepper, stemmed and thinly sliced
• 1 lime, cut into six wedges

1. Heat oil over medium heat. Add onion. Cook, stirring frequently, until light gold, about 10 minutes.
2. Stir in curry and cayenne. Add 4 cups broth and chard. Increase heat and bring to a boil, stirring, until chard is wilted.
3. Stir in lentils and chickpeas. Lower heat to low. Cover and simmer 16 - 18 minutes, stirring twice, until lentils are tender.
4. Remove from heat. Puree half of it; return to pot. Stir in last cup of broth and salt. Warm over low for 2 minutes.
5. Put into bowls. Top with thinned yogurt. Garnish with slices of jalapeno and lime.

olive oil, onion, curry powder, cayenne pepper, vegetable broth, swiss chard, red lentils, chickpeas, salt, yogurt, pepper, lime

Taken from www.food.com/recipe/curried-red-lentil-and-swiss-chard-soup-328040 (may not work)