Two or three senano peppers diced, I leave in the seeds (your taste)
Two carrots diced
Half a red or green bell pepper diced
Three cloves of garlic minced
One large or two small cans diced tomatoes in juice
One bunch of Swiss Chard (I like red) with stems and ribs removed
Half a box of chicken stock
8 ounces (half a package) of small brown spanish lentils
6 skinless, boneless chicken thighs
Two heaping tbsp of hot curry power (regular OK your choice)
In a heavy pot, add onions to oil, saute about five mintues. Add carrots, bell pepper and serano. Saute another five minutes, until vegetables have softened and onions are nearly translucent. Add garlic. Saute one minute. Add curry power, stir to heat the spice and allow to "bloom" - another minute or less (don't burn the spice).
Add chicken stock and tomatoes with juices, stir and bring to a boil. Lower to a simmer and cook for about 20-30 minutes.
Add chicken and lentils, bring back to simmer and cook for about 30-40 minutes.
With ribs removed, stack chard leaves and slice into 1/2" ribbons (across the leaves). Add to pot and cook an additional 20-30 minutes.
I use my Le Crueset dutch oven to make this, and simmer at a very low temp. It freezes well, too.