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Coat the bottom of a large pot with oil and place over medium heat. When the oil is hot, add the onion and sauté for about 5 minutes, until softened. Add the garlic and sauté about 1 minute more, until very fragrant.
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Stir in the broth, brown lentils, paprika, cumin, ancho chile powder, thyme, cinnamon, cayenne, black pepper, cloves and bay leaves. Raise heat and bring to a boil. Lower heat and allow to simmer, uncovered, for 20 minutes. You can add some more broth or water if the stew becomes too thick.
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Stir in the red lentils and potato. Allow to continue simmering until the lentils fall apart and the potato is tender, about 20 minutes more. Remove the bay leaves.
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Stir in the red wine vinegar and tomato paste, followed by the the chard.
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Allow the stew to simmer just until the leaves are wilted, about 3 minutes. Season with salt to taste, and adjust any other seasonings to your liking.
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Divide into bowls and sprinkle with red pepper flakes and parsley or cilantro. Serve.