Ham, Onion, Lentil Stew (Printable)

A comforting stew blending smoky ham, lentils, and onions in one flavorful pot.

# What You 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 - 1 tablespoon olive oil
13 - 2 tablespoons fresh parsley, chopped (optional)

# Directions:

01 - Heat olive oil in a large heavy-bottomed pot over medium heat. Add onions, carrots, and celery, sautéing for 6 to 8 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced ham to the pot and cook for 2 minutes, stirring occasionally.
04 - Add 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 the pot, and simmer for 35 to 40 minutes, stirring occasionally, until lentils are tender and flavors meld.
06 - Remove the bay leaf from the stew. Taste and adjust seasoning with salt and pepper as needed.
07 - Ladle stew into bowls, garnish with fresh parsley if desired, and serve hot.

# Expert Advice:

01 -
  • It genuinely tastes like it simmered for hours, but your actual time hovering over the stove is maybe ten minutes.
  • The smoky ham transforms the lentils into something almost luxurious, proof that cheap ingredients become magic with patience.
  • One pot means one thing to wash, which feels like a small rebellion against complicated cooking.
02 -
  • Don't skip rinsing the lentils—it removes dust and starch that can make your broth cloudy instead of clear and appealing.
  • If you find yourself with a stew that's too thick, add a splash more stock; if it's too thin, cook it uncovered for the last 10 minutes to let some liquid evaporate naturally.
  • The bay leaf must come out or someone will find it and think you're trying to poison them—trust me on this one.
03 -
  • Toast your dried spices briefly in the hot oil before adding the vegetables—it wakes them up and makes them taste less dusty and more alive.
  • Keep the heat low during the simmer; a rolling boil will break apart the lentils into mush, while a gentle bubble preserves their shape and the stew's texture.
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