Enjoy these yummy recipes from Andon-Reid Inn Bed and Breakfast, our North Carolina bed and breakfast inn. Then come stay with us in Waynesville, North Carolina and experience our delicious recipes firsthand during our scrumptious full served gourmet breakfast.

 

One of the best things about this supper--besides its great flavor--is that it can be ready in less than an hour, start to finish.
 
Ingredients

    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 (14.5-ounce) can diced tomatoes, drained
    1 teaspoon dried basil
    1/2 teaspoon dried thyme
    1/2 teaspoon black pepper
    3 tablespoons chopped fresh parsley

Preparation

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 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)
Calories: 320
Fat: 8.6g
Cooking Light JANUARY 2002