PREP TIME: 10 MINUTES
COOK TIME: 30 MINUTES
2 TBS olive oil
1 large onion, diced small
5 teaspoon curry powder
⅛ teaspoon cayenne pepper
1 pinch sea salt (or more, to taste)
48 ounces bone broth
2 large bunches chopped Swiss chard (dice stems to cook with onion and carrot)
1 lb red, green or black lentils (about 2 ¼ cups)
1 15-oz can garbanzo beans, drained
1 small zucchini diced
2 carrots diced
1-2 cups extra water
Optional: serve with a dollop of coconut or goat milk yogurt
Heat oil in a large, heavy saucepan over medium-high heat. Add onion, carrot, zucchini and chard stems and sauté until golden. Mix in curry, cayenne, and salt, and stir until well combined.
Add broth and lentils, increase heat and bring to a boil.
Cover saucepan and simmer until lentils are tender.
Stir in chard and garbanzos and simmer until greens are tender. Divide stew into bowls, and serve with yogurt.Print