Lentil Stew with Ham and Swiss Chard
Ingrediënten
- 1½ T. oil
- 1 cup onion chopped
- 3 cloves garlic minced
- 5 cups chicken or vegetable broth
- 1 cup dried lentils rinsed and drained
- ½ cup carrots peeled and chopped
- 1½ cups potatoes peeled and cubed
- 3 cups Swiss chard chopped
- 2 bay leaves
- 1 cup cooked ham cubed
- 1½ cups tomatoes skinned and chopped
- 1 tsp. basil
- ½ tsp. thyme
- ½ tsp. pepper
- snipped fresh parsley for garnish optional
Instructies
- Heat oil in a heavy stockpot; add the onion and garlic and sauté for several minutes or until the onion is limp and translucent.
- Add broth and lentils and bring to a boil; reduce heat, cover pot, and simmer for about 30 minutes.
- Next, add carrots, potatoes, Swiss chard, and bay leaves.
- Bring to a boil again, and then reduce heat and simmer until the lentils and vegetables are tender, about 20 minutes.
- Next, add the cooked ham, tomatoes, basil, thyme, and pepper; simmer for 10 minutes more.
- Discard bay leaves.
- Ladle stew into individual bowls, sprinkle with parsley if using, and serve.
Notes / Tips / Wine Advice:
I like to add the Swiss chard during the last few minutes of cooking so it retains a bit of crispness near the ribs. Cook’s choice.
