Lentil Stew with Ham and Greens

Lentil Stew with Ham and Greens
Photo by Becky Luigart-Stayner

Ingredients

  • 1 cup chopped smoked ham
  • 3 cups chopped Swiss chard, collard greens, or spinach
  • ½ cup chopped carrot
  • 3 cups chopped Swiss chard, collard greens, or spinach
  • ½ teaspoon dried thyme
  • 1 cup chopped smoked ham
  • ½ teaspoon dried thyme
  • + 23 more ingredients
    • 3 tablespoons chopped fresh parsley
    • 1 cup dried lentils
    • 1 cup chopped onion
    • 2 bay leaves
    • 5 cups fat-free, less-sodium chicken broth
    • 1 ½ cups chopped baking potato
    • 1 cup dried lentils
    • 3 garlic cloves, minced
    • 1 ½ tablespoons olive oil
    • 2 bay leaves
    • 1 teaspoon dried basil
    • 1 teaspoon dried basil
    • ½ teaspoon black pepper
    • 5 cups fat-free, less-sodium chicken broth
    • ½ teaspoon black pepper
    • 3 garlic cloves, minced
    • ½ cup chopped carrot
    • 1 (14.5-ounce) can diced tomatoes, drained
    • 3 tablespoons chopped fresh parsley
    • 1 ½ tablespoons olive oil
    • 1 (14.5-ounce) can diced tomatoes, drained
    • 1 ½ cups chopped baking potato
    • 1 cup chopped onion

Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 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 potat...

View full recipe at My Recipes

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