One-Pot Ham Onion Lentil (Printable)

Hearty stew combining smoky ham, tender lentils, and sweet onions for a warming meal.

# What You’ll Need:

→ 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 and 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 - 1 tablespoon olive oil
13 - 2 tablespoons fresh parsley, chopped (optional)

# Steps:

01 - In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the onions, carrots, and celery. Sauté for 6 to 8 minutes until softened.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the diced ham and cook for another 2 minutes, stirring occasionally.
04 - Add the 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 the lentils are tender and the flavors meld.
06 - Remove the bay leaf. Taste and adjust seasoning as needed.
07 - Ladle into bowls, sprinkle with fresh parsley if desired, and serve hot.

# Expert Advice:

01 -
  • It comes together in one pot while you handle other things, which means less cleanup and more time to actually enjoy your meal.
  • The ham does the heavy lifting flavor-wise, so you don't need fancy techniques or rare ingredients to feel proud of what you've made.
  • Lentils absorb all those smoky, herbaceous notes, creating something that tastes like it simmered for hours when you've only got fifty minutes.
02 -
  • Don't skip rinsing the lentils before adding them; any dust or debris will cloud your broth and make the texture gritty, which breaks the whole comfort-food spell.
  • The bay leaf must come out before serving—I learned this the hard way when a guest found it in their spoon and thought I'd lost my mind, so double-check by counting: one bay leaf in, one bay leaf out.
03 -
  • Use a heavy-bottomed pot rather than something thin and flimsy; heat distribution matters, and the difference between a scorched bottom and an even simmer is often the pot itself.
  • If your lentils are older (over a year), they'll take slightly longer to soften, so add five extra minutes to your cooking time—this is one of those kitchen truths nobody mentions until you've made the mistake.
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