• 1 1/2 Tbs. Olive Oil
• 1 cup chopped onion
• 3 garlic cloves, minced
• 5 cups fat-free vegetable broth
• 1 cup dried lentils
• 1/2 cup chopped carrots
• 2 bay leaves
• 4 cups chopped Swiss chard, collard greens or spinach
• 1 cup smoked ham
• 1 16 oz. can Saratoga Salsa (Hot)
• 1 tsp. dried basil
• 1/2tsp. dried thyme
• 1/2tsp. black pepper
• 3 Tbs. chopped fresh parsley
• Freshly grated Parmesan cheese (to taste)

Heat oil in Dutch oven over medium-high heat. Add onion and garlic; saute 5 minutes.

Add broth, lentils, carrot and bay leaves; bring to a boil. Reduce heat; simmer 20 minutes. Stir in salsa, basil, thyme and pepper; simmer 10 or more minutes (until lentils are tender). Discard bay leaves. Sprinkle with parsley and freshly grated Parmesan cheese.

Makes about 5 servings.