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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 320
  • Calories from fat: 24%
  • Fat: 8.6g
  • Saturated fat: 2g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1.1g
  • Protein: 20.4g
  • Carbohydrate: 41.7g
  • Fiber: 15.1g
  • Cholesterol: 12mg
  • Iron: 5.6mg
  • Sodium: 943mg
  • Calcium: 84mg

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

  1. 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.
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