One-Pot Ham Lentil Stew (Printable View)

Smoky ham, tender lentils, and sweet onions simmered together for a warm, hearty meal.

# Ingredient List:

→ Meats

01 - 9 oz cooked ham, diced

→ Legumes

02 - 1.25 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 and Seasonings

08 - 1 bay leaf
09 - 1 teaspoon dried thyme
10 - 0.5 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)

# How to Make:

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 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, and simmer for 35 to 40 minutes, stirring occasionally, until lentils are tender and flavors have melded.
06 - Remove bay leaf. Taste and adjust seasoning with salt and pepper as needed.
07 - Ladle into bowls, sprinkle with fresh parsley, and serve hot.

# Expert Tips:

01 -
  • It's genuinely one-pot, meaning cleanup is almost as easy as cooking.
  • The ham does the heavy lifting flavor-wise, so you don't need tricks or complicated techniques.
  • Lentils transform into something buttery and tender without falling apart into mush.
02 -
  • Lentils need the full simmering time—rushing them results in a gritty texture that no amount of stirring fixes.
  • Taste the stock before you add it because oversalting is nearly impossible to correct once it's in the pot.
03 -
  • Brown your ham briefly if it's thick-cut—even two minutes in a hot pan before dicing adds a layer of caramelized flavor.
  • Keep the lid on while simmering; it traps steam and cooks the lentils more evenly than an open pot ever could.
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