I feel like I’m supposed to post something Thanksgiving-y, but I got nothing. Only this amazing stew from Bon Appetit. This is a really good, spicy, rainy day stew. The flavors meld together so nicely, the stew is so thick you could eat it on a plate, and it warms you up as the weather gets colder. Perhaps you could make this after Thanksgiving to take a break from having the same leftovers. It takes about 30 minutes to prepare this stew, so it’s nice and quick. It pairs well with a thick slice of hearty whole grain bread.
You can use any kind of lentil, really, but the recipe calls for red. Regular lentils are the cheapest (around $1/lb), next are French lentils (more than $1/lb), and red is the most expensive (just over $2/lb). If you use regular lentils, just be sure to simmer them for about double the time or more. Red lentils cook in about 10 minutes, but regular lentils could take 20-25 minutes. Just test them. If they’re tender, they’re done.
For the garnish, use plain, low-fat Greek yogurt or plain, low-fat regular yogurt. Don’t skip it, because it really completes the soup! The cool, thick yogurt cuts the heat nicely and brings a rich creaminess to this dish. I use regular yogurt and strain it in a fine-mesh sieve over a large bowl for 2-3 hours. The stew makes good leftovers warmed up in a pita. Hope you like it, let me know how it turns out!
Curried Lentil and Swiss Chard Stew
Makes about 4 servings
2 tablespoons olive oil
1 large onion, diced
5 teaspoons curry powder
1/4 teaspoon cayenne pepper
42 ounces (just over 5 cups) vegetable broth
1 large (or 2 small) bunch Swiss chard, rinsed, chopped, with tough stalks removed
15 ounces (one can) chickpeas
1 pound (about 2 1/4 cups) lentils
plain yogurt, for a garnish
Heat oil in large pot, and saute onions for about 13 minutes. Mix in curry powder and cayenne pepper and stir. Add vegetable broth and Swiss chard. Bring to a boil and add chickpeas and lentils. Cover, reduce heat, and simmer for 10 minutes (if using regular or French lentils, simmer for 20-25 minutes). Serve into bowls and top with yogurt.