Becky Luigart-Stayner; Lydia DeGaris-Pursell
5 servings (serving size: about 1 1/2 cups)

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.

How to Make It

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.

Ratings & Reviews

Tumbles's Review

January 05, 2014
Relatively quick and easy stew with delicious and hearty results! Prep is a breeze and the recipe comes together easily. Perfect for a week night. Certainly if you're not already a fan of lentils this dish won't be the one to win you over, but for the rest of us, it is really quite good. I have used both regular lentils and French green for this. I Prefer using swiss chard as it hold ups well to the liquid and doesn't break down too much. I add extra broth too. Note: the longer any type of legume has been on the pantry or grocery shelf, it will require extra cooking time.

Perfect comfort food

Hong Kong Chef
April 23, 2016
I made this exactly as written, except I used 4 c of homemade ham stock and 1 c of chicken stock. I used green lentils and red Swiss chard.  It looked lovely and was just delicious.  My husband is a "hot sauce on everything" guy, but he didn't want to this time because the flavors were just too so good. It's a little more time consuming than it looks, but it's worth it, especially on a cold rainy night.  

Very Good!

January 19, 2016
I made a larger pot with varied amounts of all the ingredients. I was out of bay leaves, will definitely add them next time. Still a wonderful hearty stoup!


March 13, 2015

BelladonnaMoren's Review

December 19, 2014

Barblei's Review

February 18, 2014
I have not been a huge lentil fan, but this recipe is delicious! I added precooked lentils in refrigerator case at Trader Joes and reduced broth to about 1 1/2 cups. Followed the suggests for using tomotoes with green chilies and added hot sauce to pot at the end and topped with shaved Parmesan. Wonderful! Will make again.

BlueeyedSara7's Review

February 12, 2014
It's certainly a hearty stew but I thought that it could use a bit more oomph - perhaps a dash of hot sauce as someone else suggested.

smd1212's Review

December 28, 2013
I've been meaning to try this recipe for years and am so glad I did! I used some leftover Christmas ham, subbed red lentils because they were on hand, used fire-roasted diced tomatoes with green chiles for extra kick, and per another great reviewer tip, served with grated parmigiana on top. I also used some gorgeous organic SC collard greens, which I've never used before but I love the way they taste and wanted to try cooking with them. Easy to clean and prepare, and hold color and flavor well (baby spinach would've gotten too mushy), I put them in with the lentils and carrots since I knew they need longer cooking time. I made the stew last night and served today for lunch so flavors could blend - a hit with the DH and teenaged son. Will definitely put in the soup/stew rotation!

dmb11752's Review

December 26, 2013
Very tasty and hearty. Some hot sauce at the end might be tasty!

aussieida's Review

December 11, 2013
This recipe is a bit time-consuming but delicious. I have made it twice now (both times with spinach) and loved it. I served it to house guests last weekend and they raved. Definitely a keeper.