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.

Ken Haedrich
Recipe by Cooking Light


Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

320 calories; calories from fat 24%; fat 8.6g; saturated fat 2g; mono fat 5g; poly fat 1.1g; protein 20.4g; carbohydrates 41.7g; fiber 15.1g; cholesterol 12mg; iron 5.6mg; sodium 943mg; calcium 84mg.