Healthy Recipes for Moms

Minimize your dinnertime craziness!

Lentil Stew with Ham and Spinach

Ingredients

3 tablespoons olive oil

2 medium onion, chopped onion

6 garlic cloves, minced, or 2 tsp minced garlic from a jar

5 cans (15 oz) fat-free low sodium chicken broth

2 cups dried brown lentils

1 cup chopped or sliced carrot (4 large carrots)

4 bay leaves

2 cups frozen chopped spinach, thawed and drained

3 cups chopped baking potato (2-3 potatoes)

2 cups chopped ham steak (1 or 1.5 ham steaks, depending on size) (get no-nitrite added ham, if you can)

2 cans (14.5 oz) low sodium diced tomatoes, drained

2 tsp dried basil

1 tsp dried thyme

1 tsp black pepper

Directions: In large dutch oven or stockpot, saute onion and garlic in olive oil for 5 minutes. Add broth, lentils, carrot, and bay leaves. Bring to boil. Partially cover, reduce heat, and simmer for 20 minutes. (Consider discarding bay leaves now, since they’re hard to find once you’ve added spinach.) Add spinach, potato, and ham. Bring to boil. Reduce heat and simmer 15 minutes or until potato is tender. Stir in tomatoes, basil, thyme, and pepper, and simmer 10 minutes. Discard bay leaves. Serve with crusty bread. 10 servings of 1.5 cups.

Notes for moms:

1. This recipe is nice because it’s all one pot, although there is a fair amount of dicing and chopping. (I recommend a mini-food processor for the carrots and onion chopping.)

2. This dish is a great dish for the fall, and tastes very healthy to me.

This recipe is modified slightly from Cooking Light 2003.

November 11, 2007 Posted by | Entree-Stockpot Soup, Ham | , , , , , , | Leave a comment