Pour this hearty, healthy stew in a large thermos and pack it up for an early spring picnic.
Curried Red Lentil and Swiss Chard Stew
1 tablespoon olive oil
1 large onion, halved, thinly sliced
1 clove garlic, minced
1 tablespoon curry powder
1/4 teaspoon cayenne pepper
1-1/2 quarts vegetable or chicken broth (6 cups)
1 large bunch of Swiss chard, tough stalks removed, leaves chopped ( about 12 cups)
2 cups red lentils, rinsed, damaged lentils discarded
1 (15-ounce) can chickpeas or garbanzo beans, rinsed, drained
Minced fresh cilantro
1. Heat oil in a stockpot over medium-high heat. Add onion and cook, stirring often, until onion is soft and lightly browned, about 8 minutes. Add garlic, curry, and cayenne and cook, stirring, for another minute.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