Email to Terry Ward      

Lentil Stew with Ham and Greens

Source of Recipe


Cooking Light-Jan/Feb/02






List of Ingredients



• 1 1/2 tablespoons olive oil
  
• 1 cup chopped onion
  
• 3 cloves garlic, 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
  






Instructions



1. 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.
   
   
2. Yield: 5 servings (serving size: 1 1/2 cups). 320 cal, 8.6g fat, 20.4g pro, 41.7g carb, 15.1g fiber, 12mg chol, 5.6mg iron, 943mg sod, 84mg calc.