Heat oil in large, heavy saucepan over medium heat. Add onion and garlic and cook, stirring frequently, until the onion is lightly golden, about 5 minutes. Stir in curry powder, salt, and cayenne pepper.
Add 4 cups broth and chard; increase heat and bring to a boil, stirring until chard is wilted. Stir in lentils and chickpeas.
Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until chickpeas are tender.
Remove from heat. Using a hand blender, puree the soup until it is mostly creamy. (Another option is to puree half the soup [about 4 cups] in a blender or food processor; return puree to pot).
Divide soup among 6 bowls.
Drizzle about 1 Tbsp thinned yogurt over each serving. Garnish with a lime wedge.
Kindly Submitted by “The Picky Eater”
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