I had a bunch of chard sitting in the fridge, and I had plans on making it with garbonzo beans but couldn’t decide between three recipes. To my surprise TheHusband picked this Curried Red Lentil and Swiss Chard Stew with Garbonzo Beans from Epicurious. I had to run out for red lentils and plain yogurt so I went ahead and got some garlic naan to go with it. After reading the reviews I decided to adjust the amount of red lentils to better match the 1:3 lentil to water ratio recommended elsewhere for the lentils. As I often do, I added the chard stems to the recipe instead of tossing them. And finally I used a mix of sweet and hot curry powder and the heat came out just right IMO. I look forward to making this dinner again.
Curried Red Lentil and Swiss Chard Stew with Garbonzo Beans adapted from Epicurious (originally published in Bon Appetit December 2005)
- 2 T oil
- 1 onion, quartered and thinly sliced
- 2 1/2 t sweet curry powder
- 2 1/2 t hot curry powder
- 1/4 t cayenne pepper
- 5 c vegetable broth
- 1 bunch swiss chard, stems separated from leaves
- 1 2/3 c red lentils
- 1 can garbonzo beans, drained and rinsed.
- small container of plain yogurt
Start by prepping the chard. Chop the stems into small pieces and coarsely chop the leaves. Heat the oil in a large pan (I used my 6 qt pan) and add the onion and chard, saute for about 10-15 minutes until soft and golden. Add the curry powders and cayenne. Add one cup of broth to sort of deglaze the pan, then add the remaining broth and bring to a boil. Add the chard, lentils and garbonzos. Reduce heat and cover. Let everything simmer for about 10 minutes. Stir. If the lentils are falling apart it is time to serve, otherwise simmer for a little longer. Top with plain yogurt.