Lentil Stew with Ham and Greens

Total Time
Prep 10 mins
Cook 50 mins

Serve it over or sop it up with a rough country bread. from Cooking Light

Ingredients Nutrition


  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.
Most Helpful

When I made this soup I used tomatoes with Jalapenos in them. I also doubled the amount of garlic in it. Both of these gave it a little extra kick.

BeckyF January 17, 2002

I have made this several times since it showed up in Cooking Light--it is one of my favorite winter stews! I mince the garlic & also add extra.I always use spinach as the 'greens'. Wonderful comfort food with a crusty loaf of bread on a cold night.

GaylaJ January 11, 2005