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Lentil Stew with Ham

Lentils and Ham

I like lentils and ham but sometimes recipes just don’t have the right taste leaving the pot of lentils bland. Then the leftovers sit in the fridge, uneaten. I adapted a Cooking Light recipe. This recipe resulted in a tasty pot of lentils and ham, especially by adding the dash of hot sauce.


  • 1 1/2 tablespoons olive oil
  • 1 cup chopped onion
  • 1 tsp garlic salt
  • 5 cups fat-free, less-sodium chicken broth
  • 1 cup dried lentils
  • 1/2 cup chopped carrot (2 carrots)
  • 1/2 cup chopped cauliflower
  • 2 bay leaves
  • 1 1/2 cups chopped baking potato (1 large russet)
  • 1 cup chopped smoked ham/ turkey ham
  • 1 (14.5-ounce) can diced tomatoes, Italian style, drained
  • 1/2 teaspoon black pepper
  • 3 tablespoons chopped fresh parsley
  • Splash of hot sauce or chili powder to taste
  • 3 cups chopped Swiss chard, collard greens, or spinach (optional)

Directions: 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 optional), 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 and a dash of hot sauce.

Nutritional Information

Amount per serving: Yield: 5 servings (serving size: about 1 1/2 cups)

  • Calories: 320 Calories from fat: 24%
  • Fat: 8.6g
  • Saturated fat: 2g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1.1g
  • Protein: 20.4g
  • Carbohydrate: 41.7g
  • Fiber: 15.1g
  • Cholesterol: 12mg
  • Sodium: 943mg

Retrieved from This recipe originated from Cooking Light by Ken Haedrich, 2002.

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