Lentil Stew with Ham and Greens

Lentil Stew with Ham and Greens Recipe
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.


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

Recipe from

Cooking Light

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


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


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.

Ken Haedrich,

Cooking Light

January 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note