Campfire Ham and Lentil Stew with Apples, Kale, and Swiss Chard

Ingredients

• 1 cup diced ham
• 1 tsp dijon mustard
• 1 Tbsp liquid honey or pure maple syrup
• 1 Tbsp extra virgin olive oil
• 1 medium onion, chopped
• 1 carrot, diced
• 1 stalk celery, diced
• 1 medium red potato, washed and diced
• 1 small turnip, peeled and diced
• 1 apple, peeled, cored, and diced
• 3 cloves chopped garlic
• 1/2 tsp black pepper
• 1 tsp cumin
• 1 tsp curry powder
• 1 cup green lentils
• 4 cups low sodium chicken broth
• 2 cups (or more ) each chopped swiss chard and kale 
• 1 Tbsp white vinegar

Directions

1. Heat the olive oil over medium high heat in a large dutch oven or soup pot. Add the ham and chopped onion. Saute until onion begins to get soft (about 5 minutes)
2. Add the mustard and honey and continue to saute until the ham and onions are well covered.  
3. Add the cumin, curry powder, carrots, celery, turnip, and potato. Continue to saute another minute stirring constantly.
4. Add the apple and garlic, continue to stir. Add the lentils. Stir until everything is incorporated
5. Add the chicken stock and bay leaf. Bring to a boil and then turn to med low. Cover and simmer stirring occasionally for 15 minutes.
6. Add the chopped greens and vinegar. Continue covered at a simmering boil over med low heat 45 minutes or until the lentils are soft and cooked through.

Remove pot from heat and let sit covered for 30 minutes before serving.