Lentil Stew
This lentil stew is a cozy, satisfying treat on a chilly day. It's made with lentils (brown or green are best), vegetables, and ham (great for leftover ham)! Everything cooks in one pot on the stove for an easy, hearty and comforting large batch of stew.
Servings: 8 servings
Ingredients
- 1 tablespoon olive oil
- 2 cups white onion chopped (about 1 large onion)
- 1 cup carrots sliced (about 2 - 3 carrots)
- 1 cup celery sliced (about 2 - 3 stalks celery)
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon lemon zest
- 6 cups low-sodium chicken broth
- 1 (14 ounce) can crushed tomato
- 2 cups dry lentils brown or green
- 16 ounces of cubed ham
- Salt & black pepper to taste
Instructions
- Heat the oil in a large heavy bottomed pot. Sauté the onion, carrots and celery until tender, about 5 - 6 minutes. Add the garlic and cook for 1 minute more.
- Season the vegetables with thyme, cumin, paprika and lemon zest.
- Pour in the chicken broth and then add the crushed tomatoes, lentils and cubed ham.
- Bring the pot to a boil, then cover and reduce the heat to simmer for 1 hour, uncovered and stirring every 15 minutes. Add 1 - 2 cups of water if you find that your stew is getting too thick or dry. Taste and season with salt and pepper to taste.
- Serve hot, optionally topped with fresh chopped parsley and a side of crusty bread, crackers or croutons.
Notes
- Lentils: green or brown lentils tend to maintain their shape best when cooking, but any color lentil will work.