Comfort food · Stew

Curried Lentil Stew with Chard and Garbanzo Beans

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This stew is A-M-A-Z-I-N-G !!!!! I read the ingredient list and and it sounded  yummy but I had no idea how wonderful the flavor would be.  The original recipe does not include the fennel, sun-dried tomtoes or the veggies.  It just had the beans and the swiss chard.  I had the leftover vegetables, threw them and it was the most hearty vegetarian stew I have ever  made.  PLEASE TRY IT THIS FALL !!!!!!!

Ingredients:

  • 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, coarsely chopped (about 12      cups)
  • 1 chopped zucchini or summer      squash
  • 1 bulb of fennel sliced
  • 1 pound red lentils (about 2      1/4 cups)
  • 1 15-ounce can garbanzo beans      (chickpeas), drained

Preparation:

Heat oil in heavy large saucepan over medium-high heat.

Add onion and fennel, sauté until golden, about 13 minutes. Mix in curry and cayenne.

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Add vegetables and sun dried tomatoes and sauté for a few more minutes till the vegetables are soft.

Add broth and chard. Increase heat; bring to boil. Add lentils and garbanzos; reduce heat to medium.

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Cover; simmer until lentils are tender, stirring twice, about 10 minutes.

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8 thoughts on “Curried Lentil Stew with Chard and Garbanzo Beans

  1. It sounds delicious! I’m collecting autumn soups/stews from my blogging community. Would you post a comment and a link to this on my blog post on Friday, September 7th? and I’ll put a link to and note about your blog in the main section of my upcoming October post about community and soup. My post this Friday is called Hambone, Hambone, Pea Soup. Thanks for considering this.

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