Here is another of my very favorite stews. It's fresh, healthy and totally satisfying. Cook up a pot of it and enjoy by the fire or by candlelight with a glass of sweet white wine such as Riesling or Gewurztraminer.
Curried Lentil, Garbanzo Bean and Swiss Chard Stew
2 tablespoons olive oil
1 large onion, thinly sliced
5 teaspoons curry powder
1/4 teaspoon cayenne pepper
3 14-ounce cans vegetable broth
1 large bunch or 2 small bunches Swiss chard, tough stalks removed, leaves coarsely chopped (about 12 cups)
1 pound red lentils (about 2-1/4 cups), picked through and rinsed
1 can (15.5 oz.) garbanzo beans (chickpeas), rinsed and drained
Heat oil in a large Dutch oven or stockpot over medium to medium-high heat. Add onion and cook until golden, about 10 minutes. Add curry and cayenne and cook until fragrant, 1 minute. Add vegetable broth and Swiss chard. Increase heat and bring to a boil. Add lentils and garbanzo beans; reduce heat to medium. Cover; simmer, stirring twice, until lentils are tender, about 10 minutes. Serve topped with a dollop of low-fat sour cream or plain yogurt, if desired.