Lentil Stew with Ham and Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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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. 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 |
Directions:
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.
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