Here you go, Cis -
Ham & Lentil Stew
makes 8 cups
Brown in 2 T. olive oil; stir in: 1/2 lb. ham, diced
1 cup onion, diced
1/2 cup each celery and carrot, diced
2 t. garlic, minced
1/2 lb. dry brown lentils
Deglaze with; add: 1/4 cup dry sherry
5 cups chicken broth***
2 cups tomatoes, diced
2 tsp. mined fresh thyme
2 cups fresh spinachg, chopped
salt & pepper to taste
Finish with; Garnish with: 1 T. red wine vinegar
Crumbled goat cheese
Brown ham in batches in oil in a large pot over med-high heat; transfer to a plate and set aside.
Add onion, celery, carrot, garlic to the pot, reduce heat to medium, and sweat 5 min.
Stir in lentils, increase heat to med-high, and cook 2 min.
Deglaze with sherry and simmer until nearly evaporated.
Stir in the reserved ham, broth, tomatoes, and thyme.
Bring to a boil, reduce heat to med-low, and simmer partially covered, until lentils are tender, about 30 min.
Finish soup with vinegar; garnish each serving with goat cheese.
I've tasted it - (it's for dinner
) and it's very tasty.
Do you want the egg salad wraps also?? Oh well, I'll go ahead - it's tasty also. but I used basil in place of the dill, not a real dill fan.
Egg salad wraps
makes 4
8 hard cooked eggs, cleaned and chopped up
3 T. mayo
2 T. chopped fresh dill
1 T. minced fresh chives
1 T. Dijon
Salt & pepper
Stir mayo, dill, chives, dijon, salt & pepper into the egg.
Divide egg salad and cucumber spears among lettuce leaves.
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***see a thread I started "Preaching to the Choir, Part 2"