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.
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
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.
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.
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.
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.
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!