Swiss Chard And Lentil Stew

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Washington Post


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1 pound Swiss chard, leaves and stems separated and chopped (9 cups total)

2 tablespoons olive oil

1 large Vidalia onion, cut into 1/4-inch dice (2 cups)

2 medium cloves garlic, minced

3 medium carrots, cut into 1/2-inch dice (at least 1 cup)

2 tablespoons garam marsala

5 teaspoons curry powder

1/2 teaspoon cayenne pepper

1/4 teaspoon kosher salt, or more to taste

Freshly ground black pepper

15 ounces canned no-salt chickpeas, rinsed and drained

2 1/4 cups dried red lentils, picked over to remove any foreign matter

4 cups vegetable broth

2 cups water (may substitute vegetable broth)

12 large basil leaves, rolled tightly then cut into thin strips (1/4 cup), plus a few sprigs for garnish

Plain yogurt, for garnish

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