Lentil Stew with Ham and Greens

Submitted by Derf2440

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

 

• Ready In: 1hr
• Ingredients: 15
• 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 1/2 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.

Reviews

[BeckyF]

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.

 

[GaylaJ]

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.