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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