Monday, August 30, 2010

Curried Lentil and Swiss Chard Soup w/ Garbanzo Beans

I really wanted to cook using the Swiss chard from our garden and I found this recipe at Epicurious. I chose this one because of the protein punch from the lentils and garbanzo beans. Charlie and I liked the soup and the kids ate it but didn't rave about it.

Next time I make this recipe I will half it because it makes A LOT.

Curried Lentil and Swiss Chard Soup w/ 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


Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until golden, about 13 minutes. Mix in curry and cayenne. Add broth and chard. Increase heat; bring to boil. Add lentils and garbanzos; reduce heat to medium.

Cover; simmer until lentils are tender, stirring twice, about 10 minutes. Divide stew among bowls. Top with yogurt.

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