2. Stir in broth and chard and bring to a boil. Add lentils and cover. Reduce heat to medium and simmer until lentils are tender, about 15 minutes. Add garbanzo beans and cook, stirring occasionally, for 10 minutes more.
3. Serve stew topped with a dollop of yogurt and a sprinkle of fresh cilantro.
Recipe courtesy of Personal Chef Michele Thompson, MS
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