Prep 10 mins
Cook 50 mins
Serve it over or sop it up with a rough country bread. from Cooking Light
- 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
- Heat oil in a Dutch oven over medium high heat.
- Add onion and garlic, saute 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.
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.
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.