Lentil Stew with Ham and Greens |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Serve it over or sop it up with a rough country bread. from Cooking Light Ingredients:
1 1/2 tablespoons olive oil |
1 cup chopped onion |
3 cloves garlic, smashed |
5 cups reduced-sodium fat-free 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 potatoes |
1 cup chopped smoked ham |
1 (14 1/2 ounce) can diced tomatoes, drained |
1 teaspoon dried basil |
1/2 teaspoon dried thyme |
1/2 teaspoon black pepper |
3 tablespoons chopped fresh parsley |
Directions:
1. Heat oil in a Dutch oven over medium high heat.
2. Add onion and garlic, saute 5 minutes.
3. Add broth, lentils, carrot, and bay leaves, bring to a boil.
4. Partially cover, reduce heat, and simmer 20 minutes.
5. Add swiss chard, potato,and ham, bring to a boil.
6. Reduce heat, simmer 15 minutes or until potato is tender.
7. Stir in tomatoes, basil, thyme, and pepper, simmer 10 minutes.
8. Discard bay leaves.
9. Sprinkle with parsley.
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