Ingredients

• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 5 teaspoons curry powder
• 1/4 teaspoon cayenne pepper
• 5 cups vegetable broth
• 1 lb swiss chard, tough stalks removed, coarsely chopped
• 2 cups about 14 ounces dried red lentils
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 teaspoon salt
• 6 tablespoons thick Greek yogurt, thinned with 2 T. water
• 1 jalapeno pepper, stemmed and thinly sliced
• 1 lime, cut into six wedges