Lentil Stew with Ham and Greens

1 1/2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, minced
5 cups fat-free, less-sodium chicken broth
1 cup dried lentils
1/2 cup chopped carrot
2 bay leaves
3 cups chopped Swiss chard, collard greens, or
spinach
1 1/2 cups chopped baking potato
1 cup chopped smoked ham
1 can (14.5-ounce) diced tomatoes, drained
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
3 tablespoons chopped fresh parsley

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 minutes. Add Swiss chard, 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. Yield: 5 servings (serving size: about 1-1/2 cups).

Cooking Light Magazine. Jan/Feb 2002
Per Serving (excluding unknown items): 186 Calories; 5g Fat (21.2% calories from fat); 11g Protein; 27g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 11mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 Fat.