Ingredients:
1 1/2 tablespoons olive oil
1 cup chopped onions
3 cloves garlic, smashed
5 cups reduced-sodium fat-free chicken broth
1 cup dried lentils
1/2 cup chopped carrots
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) cans diced tomatoes, drained
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
3 tablespoons chopped fresh parsley
Directions:
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.
Servings: 5-6
Time preparation: 10 min.
Time total: 60 min.