Lentil Stew with Ham and Greens

Having purchased a pound and a half of lentils and opting against quiche, I walked around on Wide World of the Web and looked at lentil recipes. I came upon this one, which was handy as I had most of the ingredients. I love, love, love when that happens.

Lentil Stew with Ham and Greens
from Cooking Light
1 1/2 tbsp olive oil
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 Canadian bacon
1 (14.5-ounce) can diced tomatoes, drained
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp black pepper
3 tbsp chopped fresh parsley

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 spinach, 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.

Pretty easy, I tell you.  Dump, stir, wait, stir, dump, stir, wait, dump, stir, wait and sprinkle. Easy! And very tasty and filling as well.  This was a delightful stew, loaded with vegetables and just enough pork. I'll definitely remember this one the next time I have some Canadian bacon.

Cost:

• onion: $0.30
• garlic: $0.15
• carrots: $0.20
• lentils: $0.66
• spinach: $1.99/6 oz
• potato: $0.50
• Canadian bacon: $2
• diced tomatoes: $0.80
• parsley: $0.33

TOTAL: $6.93 or $1.39 for each of 5 servings. 

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