Red Lentil and Swiss Chard Stew

"I thought this sounded interesting and something a bit different. Bon Appetit (December 2005)"
 
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photo by FLKeysJen photo by FLKeysJen
photo by FLKeysJen
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
40mins
Ingredients:
9
Serves:
4-6
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ingredients

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directions

  • 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.

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Reviews

  1. This recipe kicks serious butt! We went back for seconds last night and I know it will not last long enough to freeze leftovers. I love the way the red lentils cook to nothing and then thicken the %u201Cbroth%u201D. My variations:<br/> I used 2cups Trader Joe's low sodium chicken broth 1cup water, then added a bit of salt when done. I used 1T butter 1T olive oil. I actually first saw the recipe somewhere else where it is posted exactly the same except it added a comment about the chard "about 12 cups" which I appreciate because there is so much room for variability in "bunches" and I like things to be exact. I also used a different order for adding ingredients. I like to use the stalks as well as leaves of chard but tend to like the stalk cooked more therefore I added the chopped stalks of chard about 10min after onion. Five minutes after that added broth, lentils and garbanzos and brought to boil. After simmering 10 min I then added Chard leaves as I prefer then not overcooked. I did not garnish with yogurt or jalapenos. This really is a stew, not a soup, it is very thick and at first I thought the pot would not take the 8 or so cups of chopped chard leaves I had but it did ( added 3 cups of chopped stalk earlier = 12 cups).
     
  2. Five stars for an easy,filling, healthy recipe that is quick to make! None of our (two) grocery stores here had chard so I used spinach, adding it to the pot at the very end, letting it wilt before serving.
     
  3. Better the second day!<br/>So you know, the lentils don't stay we'll formed; they rather dissolve and form the basis of the stew.<br/>We're curry newbies, so used only 3 tsp and got a gentle kick w/ out added hot sauce.
     
  4. This was super easy and really delicious! I used "No Chicken" broth and red chard, served it with toasted naan bread. Yum! Thank you!!!
     
  5. Great on a cold day! Delicious, quick and healthy, who could want more.
     
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Tweaks

  1. Delicious!! I prepared some dried garbanzos for this recipe using Recipe#354834 which is a must-try recipe for beans! I also used kale in place of the swiss chard, added 1/2 can of light coconut milk, and adjusted the cayenne for less heat. The result was an amazingly good, healthy, and satisfying meal!
     

RECIPE SUBMITTED BY

<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
 
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