Curried Red Lentil Stew

My daughter has decided that she is a vegetarian.  She will now no longer eat animals  for whom she feels sympathy.  So far, she feels no sympathy for fish.  In any event, I am trying to include more meals with alternate sources of protein.  The below recipe comes from the Bon Appetit Fast, Easy, Fresh cookbook.  (As usual, I have reduced the fat.)  We thoroughly enjoyed it, both on its own and served over basmati rice.  I think I'll serve it with a barbecued tandoori style chicken next time.

Curried Red Lentil and Swiss Chard Stew with Chick Peas


1 tbsp olive oil
1 large onion, thinly sliced
5 tsp curry powder
6-8 c vegetable or chicken stock
1 large bunch swiss chard, stems removed and chopped (about 12 cups)
1 lb red lentils
1 16 oz tin chick peas

Heat oil in saucepan over medium-high heat.  Add onion and saute until golden.  Mix in curry powder.  Add stock and chard.  Bring to a boil and add lentils and chick peas.  Reduce heat, cover, and simmer until lentils are tender, stirring twice, about 10 minutes.
Can be served topped with yogurt.