You could add some cooked sausage to this, towards the end of the cooking, if you like.
2 T olive oil
1 large onion, halved lengthwise and thinly sliced
5 t curry powder
1/4 t cayenne
5 c vegetable or chicken stock
12 c chard, tough stems trimmed and coarsely chopped
2 c red lentils, rinsed
1 can (15 oz) garbanzo beans, drained, (rinsed if high salt content)
1. Heat oil in a Dutch oven or large saucepan over medium heat. Add onion and saute until golden, stirring frequently, about 10 minutes. Watch that the onion doesn’t burn; if the edges are starting to blacken, turn the heat down. Mix in curry powder and cayenne and cook, stirring, for about a minute, until fragrant.
2. Add stock and chard. Increase heat and bring to a boil, stirring the chard down into the stock as it wilts. Add lentils and garbanzo beans. Bring back to the boil, then reduce heat so stew simmers. Cover and simmer until lentils are tender, stirring a couple of times, about 10 minutes.
3. Ladle stew into bowls and top with yogurt.