Lentil Stew With Ham And Greens

• 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

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.

olive oil, onion, garlic, chicken broth, dried lentils, carrot, bay leaves, swiss chard, baking potatoes, ham, tomatoes, basil, thyme, black pepper, parsley

Taken from www.food.com/recipe/lentil-stew-with-ham-and-greens-17009 (may not work)