Ham and Lentil Stew

By cindygwest

Ingredients

• 1/2 pound ham, diced
• 2 T. olive oil
• 1 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced carrot
• 2 t. minced garlic
• 1/2 pound dry brown lentils
• 1/4 cup dry sherry
• 5 cups low sodium chicken broth
• 2 cups diced tomatoes
• 2 t. minced fresh thyme
• 2 cups chopped fresh spinach
• Salt and black pepper to taste
• 1 T. red wine vinegar
• Crumbled goat cheese

Details

Servings 8

Preparation

Step 1

Brown ham in oil in batches in a large pot over medium-high heat; transfer to a plate and set aside.
Add onion, celery, carrot, and garlic to the pot. Reduce heat to medium, and sweat 5 minutes. Stir in lentils, increase heat to medium-high; and cook 2 minutes.
Deglaze pot with sherry; simmer until nearly evaporated. Stir in ham, broth, tomatoes, and thyme. Bring stew to a boil, reduce heat to medium-low, and simmer, partially covered, until the lentils are tender, about 30 minutes.
Add spinach to the stew and season with salt and pepper.
Finish soup wiuth vinegar. Garnish each serving with goat cheese.