Curried Red Lentil and Swiss Chard Soup

Ingredients

• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 5 teaspoons curry powder
• 1/4 teaspoon cayenne pepper
• 5 cups vegetable broth
• 1 lb swiss chard, tough stalks removed, coarsely chopped
• 2 cups about 14 ounces dried red lentils

• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 teaspoon salt
• 6 tablespoons thick Greek yogurt, thinned with 2 T. water
• 1 jalapeno pepper, stemmed and thinly sliced
• 1 lime, cut into six wedges

Directions

1. 1

   Heat oil over medium heat. Add onion. Cook, stirring frequently, until light gold, about 10 minutes.

2. 2

   Stir in curry and cayenne. Add 4 cups broth and chard. Increase heat and bring to a boil, stirring, until chard is wilted.

3. 3

   Stir in lentils and chickpeas. Lower heat to low. Cover and simmer 16 - 18 minutes, stirring twice, until lentils are tender.

4. 4

   Remove from heat. Puree half of it; return to pot. Stir in last cup of broth and salt. Warm over low for 2 minutes.

5. 5

   Put into bowls. Top with thinned yogurt. Garnish with slices of jalapeno and lime.