Curried Red Lentil And Swiss Chard Stew With Garbanzo Beans Recipes

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CURRIED RED LENTIL AND SWISS CHARD STEW WITH GARBANZO BEANS



Curried Red Lentil and Swiss Chard Stew with Garbanzo Beans image

Categories     Soup/Stew     Bean     Onion     Stew     Vegetarian     Quick & Easy     High Fiber     Curry     Lentil     Winter     Chard     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

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

Steps:

  • 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.

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.

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 TOMATO AND RED LENTIL STEW



Curried Tomato and Red Lentil Stew image

This is one of the coziest dishes we have ever had-you're definitely gonna want to curl up with this one! Red lentils are simmered with a fragrant combination of onions, ginger, cilantro, and curry powder. Canned tomatoes lend a gentle acidity to the stew while coconut milk gives a creamy richness. Scoop it all up with toasted naan! Cook, relax, and enjoy!

Provided by beta3

Categories     Everyday Cooking     Vegetarian     Soups and Stews     Stew

Time 55m

Yield 6

Number Of Ingredients 13

¼ cup cilantro sprigs
3 tablespoons olive oil, divided, or more to taste
1 large yellow onion, finely chopped
1 tablespoon grated ginger, or to taste
2 ½ teaspoons salt, divided, plus more to taste
2 tablespoons curry powder, or to taste
7 ¾ cups water, divided
1 cup red lentils
1 pint cherry tomatoes
2 tablespoons coconut milk powder
1 (8.8 ounce) package naan bread
1 (8 ounce) package carrots, peeled and grated
½ teaspoon ground black pepper

Steps:

  • Separate cilantro leaves and stems. Chop leaves and set both aside.
  • Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add onion, cilantro stems, ginger, and 1 teaspoon salt. Cook, stirring frequently, until onion is softened, about 6 minutes. Stir in curry powder and cook until fragrant, about 30 seconds.
  • Add 6 cups water and lentils. Use a spoon to scrape any browned bits from the bottom of the saucepan. Bring to a boil, then simmer over medium heat until lentils are nearly tender, about 10 minutes.
  • Add remaining 1 3/4 cups water, cherry tomatoes, and coconut milk powder. Cook over medium-high heat until lentils are very soft and stew is thickened, 10 to 12 minutes. Lightly crush tomatoes with a spoon.
  • Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Lightly brush both sides of naan with 1/2 tablespoon oil and sprinkle with salt. Place on a rimmed baking sheet.
  • Place in the preheated oven and broil until golden brown, about 2 minutes, flipping once halfway through. Transfer to a cutting board and cut into wedges.
  • Add carrots to the stew and cook until softened, about 4 minutes. Remove from the heat and stir in 1 1/2 teaspoons salt, pepper, and 1/2 of the reserved cilantro leaves. Ladle stew into bowls. Drizzle with remaining olive oil and garnish with remaining cilantro leaves. Serve with toasted naan.

Nutrition Facts : Calories 404.7 calories, Carbohydrate 53 g, Cholesterol 4.9 mg, Fat 15.5 g, Fiber 16.5 g, Protein 15.5 g, SaturatedFat 6.4 g, Sodium 1177.5 mg, Sugar 4.6 g

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