Print Recipe

Ham and Lentil Stew

RG

Ingredients

  • 3 cups diced ham
  • 2 cups dried lentils
  • 2 cups diced carrots
  • 2 cups diced celery
  • 1 cup chopped onion
  • 1 tablespoon minced garlic
  • 4 cups water
  • 2 (10 1/2 ounce) cans chicken broth
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (6 ounce) bag baby spinach leaves
  • 2 tablespoons fresh lemon juice
  • Lemon slices for garnish

Instructions

  1. Mix all ingredients except spinach and lemon juice in a 3 1/2-quart or larger slow cooker.
  2. Cover and cook on HIGH for 4 to 5 hours or on LOW 7 to 9 hours or until lentils are tender.
  3. Stir in spinach, cover and cook 5 minutes or until tender.
  4. Stir in lemon juice.

Yield: 6 servings

426 Cal; 9 gr Fat; 11 gr Fiber


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