Servings: Serves 6
Ingredients 2 tablespoons olive oil1 large onion , thinly sliced5 teaspoons curry powder1/4 teaspoon ground red pepper (cayenne)5 cups vegetable broth1 bunch (1-pound) Swiss chard , tough stalks removed, coarsely chopped2 cups (about 14 ounces) dried red lentils1 can (15-ounce) chickpeas , rinsed and drained1 teaspoon salt6 tablespoons thick Greek yogurt , thinned with 2 tablespoons water1 red or green jalapeño chili , stemmed and thinly sliced1 lime , cut into 6 wedges
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.