Curried Red Lentil and Swiss Chard Soup

From Oprah magazine, March 2007. Don't skip the garbanzo beans. They add a good texture contrast.

• Ready In: 35 mins
• Serves: 6

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. Heat oil over medium heat. Add onion. Cook, stirring frequently, until light gold, about 10 minutes.
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. Stir in lentils and chickpeas. Lower heat to low. Cover and simmer 16 - 18 minutes, stirring twice, until lentils are tender.
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. Put into bowls. Top with thinned yogurt. Garnish with slices of jalapeno and lime.