Lentil Stew with Ham and Greens

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.