Lentil Stew with Ham and Greens

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

• Ready In: 1 hr
• Serves: 5-6

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 1/2ounce) 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.