One-Pot Ham Onion Lentil (Print)

Comforting stew with smoky ham, lentils, and onions simmered together in one pot for deep flavor.

# Ingredients:

→ 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
13 - 1 tablespoon olive oil

# Directions:

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 another 2 minutes, stirring occasionally.
04 - Add lentils, bay leaf, thyme, smoked paprika, stock, 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 seasonings as needed.
07 - Ladle into bowls, garnish with fresh parsley, and serve hot.

# Expert Tips:

01 -
  • It demands almost nothing from you except a knife and patience, yet tastes like you've been cooking all day.
  • The kind of stew that tastes noticeably better the next day, so you're essentially getting two excellent dinners.
  • Lentils are the quiet hero here—they absorb all that smoky ham flavor while staying tender enough to eat with just a spoon.
02 -
  • Don't skip rinsing the lentils—they rinse away dust and any debris that might grit between your teeth, which would ruin an otherwise perfect spoonful.
  • The stew will be noticeably thinner right after cooking; as it cools and sits overnight, it thickens and the flavors marry into something deeper and more cohesive.
03 -
  • Keep the lid only partially on while simmering so steam can escape and the stew develops a subtle richness rather than staying soupy.
  • Taste the stock before adding it—homemade or premium stocks vary wildly in salt content, which means you might need to adjust your seasoning strategy accordingly.
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