This one-pot lentil and ham supper combines tender brown or green lentils, diced cooked ham, and everyday vegetables in a savory broth. It is a flexible, home-style dish: the lentils make it hearty, while a little vinegar and fresh parsley brighten the smoky ham.
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 medium yellow onion, diced (about 1 cup or 150 g)
- 2 medium carrots, diced (about 1 cup or 160 g)
- 2 celery stalks, diced (about 1 cup or 100 g)
- 3 garlic cloves, finely chopped (about 9 g)
- 1½ cups (300 g) brown or green lentils, picked over and rinsed
- 6 cups (1.4 L) low-sodium chicken broth, plus up to 1 cup (240 ml) water as needed
- 2 cups (280 g) cooked ham, cut into roughly ½-inch (1 cm) cubes
- 1 bay leaf
- 1 teaspoon (1 g) dried thyme
- ½ teaspoon (1 g) smoked paprika
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon fine salt to start, then more to taste
- 1 tablespoon (15 ml) red wine vinegar or apple cider vinegar
- ¼ cup (15 g) chopped fresh parsley
Instructions
- Prepare the ingredients. Dice the onion, carrots, celery, and ham, and chop the garlic. Spread the lentils on a plate and remove any small stones or shriveled lentils, then rinse them in a fine-mesh strainer under cool water. There is no need to soak brown or green lentils for this recipe.
- Soften the vegetables. Heat the olive oil in a heavy 5- to 6-quart (4.7- to 5.7-L) pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for about 6 minutes, stirring now and then, until the onion is translucent and the carrots begin to soften. Add the garlic and cook for 1 minute, stirring so it does not brown.
- Simmer the lentils. Stir in the rinsed lentils, broth, bay leaf, thyme, smoked paprika, black pepper, and ¼ teaspoon salt. Bring the pot to a gentle boil, then lower the heat to maintain a steady simmer. Partly cover and cook for 33 minutes, stirring once or twice and scraping the bottom of the pot. The lentils should be starting to soften but still hold their shape. If the pot looks dry before they are tender, add water ½ cup (120 ml) at a time.
- Add the ham and finish cooking. Stir in the diced ham and simmer for 7 minutes, until the lentils are tender but not falling apart and the broth is savory. Since the ham is already cooked, warm it thoroughly: USDA FSIS recommends reheating leftovers to a safe minimum internal temperature of 165°F (74°C); check the center of several larger ham cubes with a food thermometer. If the lentils are still firm, continue simmering in 5-minute increments, adding a splash of water if needed.
- Season and serve. Remove the bay leaf. Stir in the vinegar and parsley, then taste before adding more salt; ham and broth can both be salty. For a looser, soup-like bowl, add up to 1 cup (240 ml) hot water or broth. For a thicker stew, simmer uncovered for another minute or two. Ladle into warm bowls and serve hot.
Tips
- Choose brown or green lentils. They keep their shape better than red or yellow split lentils, which soften quickly and can turn the pot into a puree. Check the package for age and cooking directions; older lentils sometimes need extra simmering time.
- Go easy on the salt at first. Ham varies widely in saltiness, and broth may be salted too. Starting with just a little salt lets you season accurately after the ham has warmed and its flavor has blended into the broth.
- Keep the simmer gentle. A rolling boil can split lentils and make the vegetables mushy before the centers are tender. If the liquid is bubbling vigorously, lower the heat. Stir gently so lentils do not stick to the bottom.
- Use a suitable substitute if needed. Vegetable broth works instead of chicken broth, though it gives a less meaty flavor. If you have no vinegar, use 1 tablespoon (15 ml) lemon juice; it adds a brighter, more citrusy finish. For gluten-free cooking, check that the broth and ham are labeled gluten-free.
Serving Suggestions
Serve this as a complete bowl meal, with crusty bread, a toasted baguette, or warm cornbread for catching the broth. A crisp green salad with a simple vinaigrette makes a refreshing contrast to the earthy lentils and smoky ham. For a more substantial table, add roasted cabbage, steamed green beans, or sautéed greens on the side.
Offer extra vinegar or lemon at the table so everyone can adjust the brightness to taste. A spoonful of plain yogurt or sour cream is also pleasant on top, although it softens the broth’s tang. If you are serving a crowd, put parsley and freshly ground black pepper out separately; both can be added just before eating. The recipe is filling enough to serve on its own for lunch, and the flavor often deepens after a night in the refrigerator.
Variations
Add leafy greens: Stir in 2 packed cups (60 g) baby spinach during the final 2 minutes, or add 2 cups (about 70 g) chopped kale for the last 8 to 10 minutes. Kale needs longer to soften, so add it with the ham if you prefer it very tender.
Use a ham bone: If you have a cooked ham bone, simmer it in the broth with the lentils to add depth. Remove it before serving, pick off any meat that is easy to remove, and return that meat to the pot. A ham bone can make the broth saltier, so wait until the end to add salt. The bone does not replace the diced ham unless it has enough meat on it.
Make it more tomato-forward: Replace 1 cup (240 ml) of the broth with one 14.5-ounce (411 g) can of diced tomatoes, including their juice. Tomatoes add acidity and a lighter, tangier flavor; because acidity can slow softening, add them only after the lentils have simmered for about 20 minutes.
Adjust the seasoning: For a warmer, gently spicy pot, add ¼ teaspoon (0.5 g) red pepper flakes with the garlic. For a more herbaceous flavor, use 1 teaspoon (1 g) dried oregano in place of the thyme. These changes complement the ham without changing the basic cooking method.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking. Transfer them to shallow, airtight containers so they cool promptly, and keep them refrigerated for 3 to 4 days. Lentils absorb broth as they sit, so the mixture will usually be thicker the next day; that is normal and does not mean it has dried out.
Reheat a serving in a saucepan over medium-low heat, stirring occasionally and adding a splash of water or broth until it reaches the consistency you like. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. You can also microwave a portion in a covered, microwave-safe bowl, stirring halfway through and checking that it is hot throughout and reaches 165°F (74°C).
For longer storage, freeze cooled portions in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little room at the top for expansion. Thaw overnight in the refrigerator, then reheat as above; if the lentils have absorbed most of the liquid, loosen them with broth or water. Avoid leaving the pot at room temperature for more than 2 hours.
Frequently Asked Questions
Do lentils need to be soaked before cooking?
No. Brown and green lentils cook in the broth without soaking, and rinsing and checking them for small stones is enough preparation. Soaking can shorten cooking time, but it also makes timing less predictable for this recipe. Red lentils are not a direct substitute because they soften much more and lose their shape.
Can I make lentils and ham with leftover holiday ham?
Yes. This is a useful way to use cooked ham, including ham from a holiday meal. Cut it into similar-sized cubes so it warms evenly, and add it near the end rather than simmering it for the full lentil cooking time. If the ham is especially salty, use low-sodium broth and wait until the finished pot is ready before adjusting the salt.
Why are my lentils still firm?
Lentils can take longer than expected if they are old, if the simmer is too low, or if acidic ingredients were added early. Keep the pot at a gentle simmer and continue cooking in 5-minute increments until the centers are tender. Add water or broth if the lentils are not covered by enough liquid, and avoid adding vinegar or tomatoes until the lentils are nearly done.
Can I make this recipe in advance?
Yes. Cook it fully, cool and refrigerate it promptly, then reheat it gently when you are ready to serve. The lentils absorb broth overnight, so plan to add a little water or broth while reheating. Check that the reheated portion reaches 165°F (74°C), and taste again for salt and vinegar because both may seem less pronounced when the dish is cold.
Can I use red lentils instead of brown or green lentils?
You can, but the result will be a thicker, softer stew rather than a bowl with distinct lentils. Red lentils often cook in about 15 to 20 minutes, so do not follow the full simmer time in this recipe. Cook the vegetables and broth first, add red lentils, and begin checking them early; stir in the ham near the end so it warms without becoming tough.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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