Curried Red Lentil And Swiss Chard Soup
From oprah magazine, march 2007. don't skip the garbanzo beans. they add a good texture contrast.
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.
Ingredients
olive oil, onion, curry powder, cayenne pepper, vegetable broth, swiss chard, dried red lentils, chickpeas, salt, greek yogurt, jalapeno pepper, lime