Servings: Serves 6
Heat oil in large, heavy saucepan over medium heat. Add onion; cook, stirring frequently, until lightly golden, about 10 minutes. Stir in curry and red pepper. Add 4 cups broth and chard; increase heat and bring to a boil, stirring until chard is wilted.
Stir in lentils and chickpeas. Reduce heat to low, cover, and simmer 16 to 18 minutes, stirring twice, until lentils are tender.
Remove from heat. Puree half the soup (about 4 cups) in a blender or food processor; return puree to pot. Stir in remaining 1 cup broth and salt, and warm over low heat 2 minutes.
Divide soup among 6 bowls. Drizzle about 1 tablespoon thinned yogurt over each serving. Garnish with a few slices of jalapeño and a lime wedge.
From the March 2007 issue of O, The Oprah Magazine
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