Lentil Stew

2 tablespoons olive oil

½ cup chopped onion

1 cup leek, chopped, a little green included

3 cloves garlic, minced

5 cups chicken broth

1 cup dried lentils

½ carrot, chopped

½ cup celery, chopped

2 bay leaves

3 cups baby spinach

1½ cups potato, diced (any kind)

1 cup ham, diced

1 can (14.5 ounces) diced tomatoes, drained

1 teaspoon dried basil

1 teaspoon dried thyme

¼ teaspoon black pepper

Heat oil in a large pot or Dutch oven. Add onion, leek and garlic; saute until onions are soft. Add broth, lentils, carrots, celery and bay leaves; bring to a boil. Cover, reduce heat and simmer 20 minutes.

Add spinach, potato and ham; bring to a boil. Reduce heat; simmer 15 minutes or until potato is tender. Add tomatoes herbs and pepper; simmer another 10 minutes. Discard bay leaves before serving

Serves five to six.

Nutrition values per serving: 320 calories, 10 g fat (2.5 g saturated), 38 g carbohydrates, 7 g fiber, 22 g protein, 40 mg cholesterol, 190 mg sodium.