Source: MT Harvest of the Month and Edward Christensen, Missoula County Public School

Yield: 6 Servings
Cost/Serving: $1.86

Ingredients:

1 1/3 cups dry lentils, rinsed and checked for stones

3 cups chicken stock

1 1/2 cups water

1 celery stalk, sliced 1/2-Inch thick

1 carrot, sliced

1/2 onion, diced

1 garlic glove, minced

1 bay leaf

3/4 lb. ham

 

Directions:

  1. Bring water to a boil. Cook lentils in twice as much water as lentils. Strain and set aside.
  2. Sauté celery, onions, and carrots until tender.
  3. Add ham and garlic and sauté for one minute.
  4. Add lentils and remaining Ingredients to stew pot and cook for 2 hours.

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