Curried Red Lentil And Swiss Chard Stew With Garbanzo Beans Recipes

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RED LENTIL AND SWISS CHARD STEW



Red Lentil and Swiss Chard Stew image

Make and share this Red Lentil and Swiss Chard Stew recipe from Food.com.

Provided by ellie_

Categories     Stew

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 onion, sliced
5 teaspoons curry powder
1/4 teaspoon cayenne pepper
3 (14 ounce) cans vegetable broth
12 cups swiss chard, chopped (about 1 bunch)
1 lb red lentil (or 2 1/4 cups)
1 (15 ounce) can garbanzo beans, drained (chick peas)
yogurt (garnish) or sour cream (garnish)

Steps:

  • In a large soup pot or saucepan, saute the onion in oil over medium high heat for 10-15 minutes or until onion is golden.
  • Stir in curry powder and cayenne.
  • Add the broth and chard and increase heat to high and bring to a boil.
  • Reduce heat to medium and stir in lentils and garbanzos. Cover pan and simmer for 10 minutes or until lentils are tender (if you use brown lentils it will take longer for lentils to be tender), stirring occasionally.
  • Divide soup into bowls and top with sour cream or yogurt, if desired.

Nutrition Facts : Calories 617.8, Fat 11, SaturatedFat 1.6, Sodium 558.5, Carbohydrate 99.3, Fiber 20, Sugar 2.4, Protein 36.2

CURRIED RED LENTIL AND SWISS CHARD SOUP



Curried Red Lentil and Swiss Chard Soup image

From Oprah magazine, March 2007. Don't skip the garbanzo beans. They add a good texture contrast.

Provided by Debbie R.

Categories     Curries

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

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

Steps:

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

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