This recipe kicks serious butt! We went back for seconds last night and I know it will not last long enough to freeze leftovers. I love the way the red lentils cook to nothing and then thicken the %u201Cbroth%u201D. My variations:
I used 2cups Trader Joe's low sodium chicken broth 1cup water, then added a bit of salt when done. I used 1T butter 1T olive oil. I actually first saw the recipe somewhere else where it is posted exactly the same except it added a comment about the chard "about 12 cups" which I appreciate because there is so much room for variability in "bunches" and I like things to be exact. I also used a different order for adding ingredients. I like to use the stalks as well as leaves of chard but tend to like the stalk cooked more therefore I added the chopped stalks of chard about 10min after onion. Five minutes after that added broth, lentils and garbanzos and brought to boil. After simmering 10 min I then added Chard leaves as I prefer then not overcooked. I did not garnish with yogurt or jalapenos. This really is a stew, not a soup, it is very thick and at first I thought the pot would not take the 8 or so cups of chopped chard leaves I had but it did ( added 3 cups of chopped stalk earlier = 12 cups).
Five stars for an easy,filling, healthy recipe that is quick to make! None of our (two) grocery stores here had chard so I used spinach, adding it to the pot at the very end, letting it wilt before serving.
Better the second day!
So you know, the lentils don't stay we'll formed; they rather dissolve and form the basis of the stew.
We're curry newbies, so used only 3 tsp and got a gentle kick w/ out added hot sauce.
This was super easy and really delicious! I used "No Chicken" broth and red chard, served it with toasted naan bread. Yum! Thank you!!!
Great on a cold day! Delicious, quick and healthy, who could want more.
We had a bunch of swiss chard to get rid of at home and I'm trying to practise my cooking, so I thought I'd try out this recipe. It turned out great, and so easy, too! I omitted the chickpeas only because we didn't have any at home, but it was fine without them. I also used a can of brown lentils (rinsed), since that's what we had already. I love the spicy flavour and how nutritious it is! Will definitely make again.
Does freeze well.
I made this dish for supper and we loved it! I added a little garam masala and turmeric as well as some salt and pepper. Served it over brown rice - it's definitely a new favourite!
We eat some sort of greens at least once a week.. I saw this recipe and had to try it, I used 1 bunch of organic rainbow swiss chard, that's what I had in the fridge. The bunch consistated of 5 stalks of greens, I too chopped the stems, as I would celery, and added them in with the onion & garlic. I added the curry powder, caynene, black pepper,and 3 ramen packets; 2 oriental and 1 chicken flavor, I hate to waste seasonings, I did not add ANY salt. Added the lentils, chard leaves and 8 cups of water, I also added some leftover mini chicken meatballs, and red sauce I needed to use. Did not use chickpeas, we're not big fans. Simmering now for 17 minutes and ...... WOW! The lentil's desinagrated, into what looks like short grain rice, which is'nt a bad thing. I added alittle more cayane pepper, I really liked this recipe, now I have to try it on the hubby!!!!!! Thanks for posting
Wow!!!!! This is so easy and sooooooooo good!!! I used beet greens in place of chard only because I have a garden full of beautiful beet greens and it's still WONDERFUL!! I also used chicken broth but otherwise stuck to the recipe as stated. I was hesitant to try it but man oh man am I glad I did. I can't wait to make it again and serve it up to my friends and out of town family when they come to visit. Thank you so much for sharing this one.