One-Pot Ham Lentil Stew (Print Version)

Savory stew combining smoky ham, lentils, onions, and spices for a rich, comforting meal.

# What You'll Need:

→ Meats

01 - 9 oz cooked ham, diced

→ Legumes

02 - 1¼ cups dried brown or green lentils, rinsed

→ Vegetables

03 - 2 medium onions, finely chopped
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced

→ Liquids

07 - 5 cups low-sodium chicken or vegetable stock

→ Spices & Seasonings

08 - 1 bay leaf
09 - 1 teaspoon dried thyme
10 - ½ teaspoon smoked paprika
11 - Salt and freshly ground black pepper to taste

→ Finishing

12 - 2 tablespoons fresh parsley, chopped
13 - 1 tablespoon olive oil

# How to Make:

01 - In a large heavy-bottomed pot, heat the olive oil over medium heat. Add the onions, carrots, and celery. Sauté for 6 to 8 minutes until softened.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the diced ham and cook for another 2 minutes, stirring occasionally.
04 - Add the lentils, bay leaf, thyme, smoked paprika, stock, and a pinch of salt and pepper. Stir well and bring to a boil.
05 - Reduce heat to low, cover, and simmer for 35 to 40 minutes, stirring occasionally, until the lentils are tender and the flavors meld.
06 - Remove the bay leaf. Taste and adjust seasoning as needed.
07 - Ladle into bowls, sprinkle with fresh parsley, and serve hot.

# Expert Advice:

01 -
  • Everything happens in one pot, which means less cleanup and more time enjoying your meal with people who matter.
  • The lentils become creamy while staying intact, and the ham adds a smoky depth that makes it taste far more complicated than it actually is.
  • It's the kind of stew that tastes even better the next day, so you get two good meals from one cooking session.
02 -
  • The bay leaf must come out before eating—I learned this the hard way by watching someone bite into it and immediately regret it.
  • Low-sodium stock is not just a suggestion; regular stock will make this stew unpleasantly salty by the time the lentils finish cooking.
  • Lentils vary in how long they take depending on how old they are; check them at 35 minutes because if they're too old, they might need the full 40.
03 -
  • Dice your vegetables roughly the same size so they finish cooking at the same time—uneven pieces lead to mushy carrots and crunchy celery.
  • Don't skip the step of sautéing the vegetables first; it's what gives the stew its depth and prevents it from tasting thin or one-dimensional.
  • Taste the stew several times as it cooks; lentils absorb salt, so what tasted balanced early on might need adjusting by the end.
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