# Vegetable and Lentil Stew with Ham

Brown lentils, carrots, celery and diced tomatoes simmer with ham and thyme until the lentils are soft. A hearty bowl that needs no soaking.

 

 

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## Vegetable and Lentil Stew with Ham

Recipe by Iren Pavlenko

 

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0.0 from 0 votes ** 

Course: Main CourseDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

3

hours 

5

minutes

Brown lentils, carrots, celery and diced tomatoes simmer with ham and thyme until the lentils are soft. A hearty bowl that needs no soaking.

### Ingredients

- 2 teaspoons butter
- 1 onion, diced
- 3 celery ribs, diced
- 2 carrots, diced
- 1 1/2 cups brown lentils, rinsed
- 6 cups chicken broth
- 1 can (15 ounces) petite diced tomatoes
- 1 meaty ham bone or 2 cups diced cooked ham
- 2 garlic cloves, minced
- 1 bay leaf
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 tablespoon chopped parsley

### Directions

- Melt the butter in a skillet and cook the onion, celery and carrots until softened. Skip this step if you are short on time.
- Rinse the lentils under cold water and pick out any stones. Tip them into the slow cooker.
- Add the cooked vegetables, broth, tomatoes, garlic, bay leaf, pepper and thyme.
- Nestle the ham bone or the diced ham into the liquid.
- Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours. Keep the lid closed, because a lentil stew needs steady heat.
- Lift out the ham bone and the bay leaf. Cut the meat from the bone and return it to the pot.
- Mash a few spoonfuls of lentils against the side of the pot with a spoon to thicken the stew.
- Stir in the parsley and taste for salt. Ham is salty, so add salt only at the end.

 

### Notes

 

Chop the vegetables on a [big cutting board](/go/amazon/?p=B0D2P1HSCV) so the pieces cook evenly. Do not add salt early, because it can keep the lentils firm. The stew keeps 5 days in the fridge and freezes for 3 months.

 

  

## Why this lentil and ham stew needs no soaking

 

Brown lentils hold their shape and soften in the broth without a pre-soak. The ham bone releases flavor as it cooks, giving the stew a smoky, hearty base. Mashing a few lentils at the end thickens it with no extra ingredients.

 

Keep the lid closed so heat stays steady.

 

## Salt and swaps

 

Ham is salty, so season only at the end. Green lentils work, but red lentils melt away and are not a good swap. Add a squeeze of lemon or a splash of vinegar to brighten each bowl.

 

## Serving and storage

 

Serve with cornbread or crusty bread. The stew thickens as it sits, so thin leftovers with a little broth.

 

Freeze in portions for easy lunches.

 

## Choosing the ham

 

A meaty ham bone from a holiday roast is ideal. If you only have diced ham, choose a thick-cut piece and cube it large. Rinse the lentils well and check for small stones. A drizzle of olive oil in each bowl adds richness.