Curried Red Lentil and Swiss Chard Stew with Garbanzo Beans
['2 tablespoons olive oil', '1 large onion, thinly sliced', '5 teaspoons curry powder', '1/4 teaspoon cayenne pepper', '3 14-ounce cans vegetable broth', '1 large bunch or 2 small bunches Swiss chard, tough stalks removed, coarsely chopped (about 12 cups)', '1 pound red lentils (about 2 1/4 cups)', '1 15-ounce can garbanzo beans (chickpeas), drained', 'Plain yogurt']
Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until golden, about 13 minutes. Mix in curry and cayenne. Add broth and chard. Increase heat; bring to boil. Add lentils and garbanzos; reduce heat to medium.
Cover; simmer until lentils are tender, stirring twice, about 10 minutes. Divide stew among bowls. Top with yogurt.
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