Ham Onion Lentil Stew (Printable)

A hearty blend of smoky ham, lentils, and onions slowly simmered to develop rich flavors.

# Components:

→ 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 (optional)
13 - 1 tablespoon olive oil

# Method:

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 fragrant.
02 - Stir in minced garlic and cook for 1 minute, stirring frequently to prevent burning.
03 - Add diced ham and cook for 2 minutes, stirring occasionally to distribute heat evenly.
04 - Add lentils, bay leaf, thyme, smoked paprika, stock, salt, and pepper. Stir thoroughly and bring to a rolling boil over medium-high heat.
05 - Reduce heat to low, cover the pot, and simmer for 35 to 40 minutes, stirring occasionally, until lentils are completely tender and flavors have melded harmoniously.
06 - Remove and discard the bay leaf. Taste the stew and adjust salt and pepper as needed to achieve desired flavor balance.
07 - Ladle stew into bowls, garnish with fresh parsley if desired, and serve immediately while hot.

# Expert Advice:

01 -
  • Everything happens in one pot, which means less cleanup and more time enjoying actual company.
  • Lentils absorb the smoky ham flavor so completely that every spoonful feels intentional and rich.
  • It's the rare weeknight dinner that tastes even better as leftovers, practically begging you to reheat it tomorrow.
02 -
  • Don't skip rinsing the lentils; I once didn't and spent the entire meal finding little bits of grit between my teeth—a hard lesson learned in front of guests.
  • Lentils continue absorbing liquid even after you turn off the heat, so if your stew seems a touch thin at the end, let it sit for 5 minutes and it'll thicken naturally.
03 -
  • Use a Dutch oven or heavy-bottomed pot so the heat distributes evenly and nothing sticks to the bottom—this is where the best-tasting parts hide anyway.
  • If you have smoked salt instead of regular salt, it amplifies the ham flavor even further and makes the stew taste almost indulgent with minimal effort.
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