2large bunches chopped Swiss charddice stems to cook with onion and carrot
1lbredgreen or black lentils (about 2 ¼ cups)
1 15-ozcan garbanzo beansdrained
1small zucchini diced
2carrots diced
1-2cupsextra water
Optional: Serve with a dollop of coconut or goat milk yogurt
Instructions
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.