Lentil Stew with Ham and Greens

Becky Luigart-Stayner; Lydia DeGaris-Pursell
One of the best things about this supper--besides its great flavor--is that it can be ready in less than an hour, start to finish.

Yield:

5 servings (serving size: about 1 1/2 cups)

Recipe from

Nutritional Information

Calories 320
Caloriesfromfat 24 %
Fat 8.6 g
Satfat 2 g
Monofat 5 g
Polyfat 1.1 g
Protein 20.4 g
Carbohydrate 41.7 g
Fiber 15.1 g
Cholesterol 12 mg
Iron 5.6 mg
Sodium 943 mg
Calcium 84 mg

Ingredients

1 1/2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, minced
5 cups fat-free, less-sodium chicken broth
1 cup dried lentils
1/2 cup chopped carrot
2 bay leaves
3 cups chopped Swiss chard, collard greens, or spinach
1 1/2 cups chopped baking potato
1 cup chopped smoked ham
1 (14.5-ounce) can diced tomatoes, drained
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
3 tablespoons chopped fresh parsley

Preparation

Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 5 minutes. Add broth, lentils, carrot, and bay leaves; bring to a boil. Partially cover, reduce heat, and simmer 20 minutes. Add Swiss chard, potato, and ham; bring to a boil. Reduce heat; simmer 15 minutes or until potato is tender. Stir in tomatoes, basil, thyme, and pepper; simmer 10 minutes. Discard bay leaves. Sprinkle with parsley.

Note:

Ken Haedrich,

January 2002