Curried Red Lentil and Swiss Chard Stew with Chickpeas

2 tablespoons olive oil

1 large onion, chopped

3 teaspoons curry powder

1/8 teaspoon cayenne pepper (more if you like heat)

2½ cups vegetable broth

1 large bunch or 2 small bunches Swiss chard, tough stalks removed, coarsely chopped (about 12 cups)

1 cup red lentils

1 15-ounce can chickpeas, drained

Plain yogurt (for serving)

Cashews (for serving)

Heat oil in a heavy large saucepan over medium-high heat. Add onion and sauté until golden, about 13 minutes. Mix in curry and cayenne. Add broth and chard. Increase heat, and bring to a boil. Add lentils and chickpeas; reduce heat to medium. Cover and simmer until lentils are tender, stirring twice, about 10 minutes. Divide stew among bowls. Top with yogurt and cashews.

Serves 4

Modified from Bon Appétit | December 2005