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.
Vegetable and Lentil Stew with Ham
Course: Main CourseDifficulty: Easy6
servings20
minutes3
hours5
minutesBrown 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 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.
Vegetable and Lentil Stew with Ham at a glance
- Prep time: 20 minutes
- Cooking time: 3 hours 5 minutes
- Servings: 6 servings
- Ingredients: 13, led by butter, onion, celery ribs, carrots
Tips for Vegetable and Lentil Stew with Ham
Chop the vegetables on a big cutting board 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.
Vegetable and Lentil Stew with Ham FAQ
How long does Vegetable and Lentil Stew with Ham take?
Vegetable and Lentil Stew with Ham takes 3 hours 5 minutes of cooking after 20 minutes of prep.
How many people does Vegetable and Lentil Stew with Ham serve?
This recipe makes 6 servings.
What do I need to make Vegetable and Lentil Stew with Ham?
13 ingredients, led by butter, onion, celery ribs, carrots. Amounts are in the recipe card above.
Part of: 28 Easy Crockpot Recipes for Cozy Fall Nights
