One-Pot Ham Lentil Stew (Print Version)

A warming blend of smoky ham, lentils, and vegetables simmered slowly to meld flavors perfectly.

# Ingredient List:

→ 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 Steps:

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 and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown.
03 - Add diced ham and cook for 2 minutes, stirring occasionally to integrate with the vegetables.
04 - Add lentils, bay leaf, thyme, smoked paprika, stock, and a pinch of salt and pepper. Stir well and bring to a boil over medium-high heat.
05 - Reduce heat to low, cover with lid, and simmer for 35 to 40 minutes, stirring occasionally, until lentils are tender and flavors fully meld.
06 - Remove bay leaf. Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with fresh parsley. Serve hot.

# Helpful Tips:

01 -
  • Everything happens in one pot, which means you can actually enjoy the evening instead of standing at the sink.
  • The smoky ham transforms simple lentils into something restaurant-worthy, with a depth that surprises people expecting bland health food.
  • It tastes noticeably better the next day, so cooking doubles as meal prep without feeling like a chore.
02 -
  • Don't skip rinsing the lentils—I learned this the hard way when I bit down on a tiny pebble someone had apparently packed at the factory.
  • The stew thickens as it sits, so if you find it too thick the next day, just add a splash more stock and warm it through gently.
03 -
  • If your lentils are taking longer than 40 minutes to soften, your stock might be too salty—older lentils or harder water can slow cooking, so taste and adjust heat as needed.
  • Toast the dried thyme in a dry pan for 30 seconds before adding it to the pot if you want to deepen its flavor even further, though this is purely optional.
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