Lentil Stew with Ham and Greens

Yield: 5 servings (1 1/2 cups per serving)
Source: Cooking Light 2003, pg. 26
Amy's Comments: Delicious. Hearty and filling and a great use for leftover ham. The flavor of bay leaf was WAY too strong for me. Next time I make it (and I will make it again!) I will only use one and take it out earlier. But come winter time, that stew cannot be beat for a cold day!


1 1/2 T. olive oil (I used 1 T instead and it was plenty)
1 c. chopped onion
3 garlic cloves, minced
5 c. fat free, less sodium chicken broth
1 c. dried lentils
1/2 c. chopped carrot
2 bay leaves
3 c. chopped swiss chard, collard greens, or spinach
1 1/2 c. chopped baking potato
1 c. chopped smoked ham
1 (14.5 oz) can diced tomatoes, drained
1 tsp. dried basil
1/2 tsp. dried thyme
1/2 tsp. black pepper
3 T. chopped fresh parsley


  1. Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 5 minutes.
  2. Add broth, lentils, carrot, and bay leaves; bring to a boil. Partially cover, reduce heat, and simmer 20 minutes.
  3. Add swiss chard, potato, and ham; bring to a boil. Reduce heat; simmer 15 minutes or until potato is tender.
  4. Stir in tomatoes, basil, thyme, and pepper; simmer 10 minutes.
  5. Discard bay leaves. Sprinkle with parsley.


Healthy Units: 6 per serving or Core
Calories=320; Fat=8.6g; Fiber=15.1g; Protein=20.4g; Carb=41.7g; Chol=12mg; Iron=5.6mg; Sodium=943mg; Calc=84mg

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