One-Pot Ham Onion Lentil (Print Version)

Smoky ham with lentils and onions slow-simmered for a rich, hearty dish made in one pot.

# Components:

→ 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 tsp dried thyme
10 - ½ tsp smoked paprika
11 - Salt and freshly ground black pepper, to taste

→ Finishing

12 - 2 tbsp fresh parsley, chopped
13 - 1 tbsp olive oil

# Method:

01 - In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the onions, carrots, and celery. Sauté for 6–8 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 35–40 minutes, stirring occasionally, until the lentils are tender and the flavors meld.
06 - Remove the bay leaf. Taste and adjust seasoning as needed. Ladle into bowls, sprinkle with fresh parsley, and serve hot.

# Expert Advice:

01 -
  • One pot means one sink, one cleanup, and maximum time spent actually enjoying your meal instead of washing dishes.
  • The smoky ham and earthy lentils create this unexpected harmony that tastes like you've been cooking all day when it's really just under an hour.
  • It actually improves overnight, so you can make it ahead and come home to something warm and ready.
02 -
  • Lentils vary wildly in cooking time depending on their age and brand, so start checking for tenderness at the 30-minute mark instead of blindly trusting the recipe; there's nothing worse than hard, grainy lentils.
  • Don't skip rinsing the lentils—I once served gritty stew to my sister-in-law and learned that lesson in the most embarrassing way possible.
03 -
  • Use a heavy-bottomed pot or Dutch oven because it distributes heat evenly and prevents the bottom from scorching when you're not looking.
  • Save the cooking liquid that comes off the lentils—if your stew ever thickens too much in storage, that's your secret weapon for bringing it back to the right consistency.
Return