Ham and Lentil Stew

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Happy Easter everyone!  Are you about to be inundated with leftover ham?  I know that ham sandwiches are a favorite but they have never worked for me.  I prefer something warm and delicious to use up my leftovers. Warm, delicious, surprisingly healthy.  And this ham and lentil stew, while not the most photogenic of dishes, is very tasty.

I learned that lentils are very similar in some respects to split peas, so think of this as the best ham and pea soup you have ever had.  It also freezes well if you have so many leftovers that you wind up with way too much stew and leftovers of your leftovers.

Ham and Lentil Stew

Adapted from Foodie With Family

2 tbsp olive oil

2 cups fully cooked leftover ham, diced

4-5 baby carrots, diced

1 medium onion, diced

1 stalk of celery, diced

1 clove garlic, minced

1/2 cup lentils, rinsed

1 can (14.5 ounces) tomato puree

3-5 cups of water (this really depends on your lentils, start with 3; add more if necessary)

1 cube chicken bullion

1/2 tsp dried thyme

1/4 tsp crushed rosemary

1 bay leaf

 

Heat the olive oil in the bottom of a soup pot and brown the ham.

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Add in the carrots, onion, and celery and cook until the onions are translucent.

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Stir in the minced garlic and cook just for 30 seconds or so until the garlic is fragrant.

Add in the lentils, tomato puree, water, chicken bullion, and dried herbs.

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Stir well to combine and bring to a boil.  Partially cover the pot and simmer over medium low heat until the lentils are tender.  This will again depend a lot on your lentils.  I have made this stew twice and the first time it finished cooking in about an hour.  The second time it was closer to an hour and a half before the lentils were tender enough.  You may also find you need to add more water while the lentils are cooking.  Apparently fresher lentils cook faster and with less water required than older lentils.

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But no matter what it will be comforting and delicious!

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Ham and Lentil Stew

2 tbsp olive oil

2 cups fully cooked leftover ham, diced

4-5 baby carrots, diced

1 medium onion, diced

1 stalk of celery, diced

1 clove garlic, minced

1/2 cup lentils, rinsed

1 can (14.5 ounces) tomato puree

3-5 cups of water (this really depends on your lentils, start with 3; add more if necessary)

1 cube chicken bullion

1/2 tsp dried thyme

1/4 tsp crushed rosemary

1 bay leaf

 

Heat the olive oil in the bottom of a soup pot and brown the ham.

Add in the carrots, onion, and celery and cook until the onions are translucent.

Stir in the minced garlic and cook just for 30 seconds or so until the garlic is fragrant.

Add in the lentils, tomato puree, water, chicken bullion, and dried herbs.

Stir well to combine and bring to a boil.  Partially cover the pot and simmer over medium low heat until the lentils are tender.  Approximately 1 hour.

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