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

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Ingredients

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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