Lentil Stew with Ham and Greens

A casserole reminiscent of Northern Europe that’s delicious accompanied with fresh bread and a glass of Riesling.

Lentil Stew with Ham and Greens // FoodNouveau.com

Serves 6

1½ tbsp [22.5 ml] olive oil
1 cup [250 ml] chopped onion
3 garlic cloves, minced
5 cups [1.25 L] fat-free, less-sodium chicken broth
1 cup [250 ml] dried lentils
½ cup [125 ml] chopped carrot
2 bay leaves
3 cups [750 ml] chopped Swiss chard or spinach
1½ cups [375 ml] chopped baking potato
1 cup [250 ml] chopped smoked ham
1 14.5-ounce [429 ml] can diced tomatoes
½ tsp [2.5 ml] dried thyme
½ tsp [2.5 ml] black pepper
3 tbsp [15 ml] chopped fresh basil


Heat oil in a Dutch oven over medium-high heat. Add onion and garlic, sauté 5 minutes. Add broth, lentils, carrot, and bay leaves and bring to a boil. Partially cover, reduce heat and simmer 20 minutes. Add Swiss chard (or spinach), potato and ham. Bring to a boil, reduce heat and simmer 15 minutes or until potato is tender. Stir in tomatoes, thyme, and pepper and simmer again for 10 minutes. Discard bay leaves. Serve each portion sprinkled with fresh basil.

Recipe Credit: Adapted from Cooking Light Magazine

Download this recipe in PDF format - Food Nouveau

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