Lentilstewwithhamandgreens Recipes
LENTIL STEW WITH HAM AND GREENS
Make and share this Lentil Stew with Ham and Greens recipe from Food.com.
Provided by Derf2440
Categories Stew
Time 1h
Yield 5-6 serving(s)
Number Of Ingredients 15
Steps:
- 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.
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- Pour the lentils into a large mixing bowl, cover with warm water by 2 inches and stir in vinegar. Cover the bowl loosely with a kitchen towel, and leave it in a warm spot in your kitchen for 8 to 12 hours. Drain the lentils and rinse them well.
- Melt the bacon fat in a heavy-bottomed stock pot over medium heat. Toss the onions into the bacon fat, and cook them until fragrant and translucent. Stir in celeriac, carrots and parsnips. Sprinkle the vegetables with salt, cover the pot, and sweat for 6 to 8 minutes, stirring occasionally.
- Stir in lentils, chicken stock, chili pepper and bay leaves. Simmer, uncovered, for 30 to 35 minutes until lentils are tender. Pluck out the chili pepper and bay leaves.
- Turn off the heat, and stir in mustard greens. Cover and allow the greens to wilt in the residual heat of the lentils for about 5 minutes. Serve with olive oil and balsamic vinegar.
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Directions. Instructions Checklist. Step 1. 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 …
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