1 1/2 tbsp olive oil

1 1/2 cups chopped baking potato

1 cup chopped onion

1 cup chopped smoked ham

3 garlic cloves, minced

1 can diced tomatoes, drained

5 cups fat-free, less-sodium chicken broth

1 tsp. dried basil

1/2 tsp. dried thyme

1 cup dried lentils

1/2 tsp. black pepper

1/2 cup chopped carrot

3 tbsp chopped fresh parsley

2 bay leaves

3 cups chopped Swiss chard, collard greens, or spinach

 

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 mins.  Add Swiss chard, potato & ham, bring to a boil.  Reduce heat, simmer 15 min. or until potato is tender.  Stir in tomatoes, basil, thyme and pepper, simmer 10 mins.  Discard bay leaves.  Sprinkle with parsley and parmesan.