I know today is New Year’s Eve and many of you are getting ready to dress up and head out to celebrate. But hear me out: starting the year thinking about something healthy, economical, and easy to make—like a nourishing homemade stew—is a pretty good plan.
Yes, I’m talking about soup and stew. Specifically, a humble but satisfying Ham and Lentil Stew. I was craving it and wanted an excuse to share why this simple dish deserves a spot on your menu, even on a big party night.
Can you think of anything more comforting on a cold day than a warm bowl of stew? I can’t. Lentil stew is one of my favorites: hearty, nutritious, and unfussy. Lentils cook quickly—no soaking required—and make a filling base for a one-pot meal.
I prefer French (Du Puy) lentils for this stew. They’re small, cook quickly, hold their shape, and become tender in about the time it takes to cook rice. If you can’t find French lentils, you can use regular lentils, but expect to adjust liquid and cooking time.
About the ham: although many associate lentils with vegetarian dishes, adding ham brings a salty-sweet depth that complements the lentils beautifully. The ham and lentils enhance one another, creating a richer, more satisfying stew. Of course, you can omit the ham and use vegetable stock instead—the stew will still be tasty—but for me, ham is the defining flavor.
Like most soups and stews, this lentil stew is excellent the day you make it and even better on subsequent days. The flavors deepen after resting in the fridge, so leftovers are highly recommended. If you have more than you can eat, freeze individual portions—lentil stew freezes exceptionally well.
Who wouldn’t want to welcome the new year with a pot of comforting, nutritious lentil stew? Make it the night before and enjoy a warm, wholesome bowl to start the first day of the year.
Cook’s Notes
- This recipe is written for French (DuPuy) lentils. If you use regular lentils, you’ll likely need more cooking liquid and a longer cooking time. I haven’t tested exact adjustments for all lentil types, so cooking times will vary.
- Dried lentils vary in how much liquid they absorb. The recipe gives a lower-end liquid amount—if the stew looks too dry before the lentils are tender, add hot water a cup at a time. Adding in small increments prevents over-thinning; the stew should remain thick and hearty.
- Bean age affects cooking time: older lentils can take longer to become tender. Be patient and test for doneness.
- If you prefer to omit the ham, substitute vegetable stock for the ham-and-water combination. The stew will still be comforting and delicious.
- Ham base (ham paste) adds concentrated ham flavor if you want a deeper hammier taste. Use whatever brand you prefer; it’s an optional boost rather than a necessity.
- Dice your carrots, onions, and celery to the size you prefer, but keep them roughly uniform so they cook evenly. If you use French lentils, a finer dice will match the lentils’ size once cooked.
Lentil Stew
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup diced fully-cooked leftover ham
- 1 large carrot, peeled and diced
- 2 medium onions, peeled and diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 1 pound lentils, rinsed, drained, and picked over
- 1 can (14.5 oz) tomato puree
- 6 cups water
- 2 tablespoons ham base (optional)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, minced)
- 1/2 teaspoon dried rosemary (or 1 sprig fresh rosemary, crushed)
- 1 bay leaf
Instructions
- Swirl the olive oil in a heavy-bottomed stockpot over medium-high heat. Add the diced ham and sauté until it takes on some color and becomes fragrant. Reduce heat to medium-low and add the carrots, onions, and celery. Cook, stirring occasionally, until the onions are translucent. Add the garlic and cook until fragrant.
- Stir in the lentils, tomato puree, water, ham base (if using), thyme, rosemary, and bay leaf. Raise heat to high and bring to a boil. Partially cover, reduce heat to medium-low, and simmer until the lentils are tender, about 45 minutes. If the stew becomes too dry before the lentils are done, add more hot water, about 1 cup at a time, until the lentils are tender and the stew reaches a thick, hearty consistency.
Nutritional information is an estimate. Calculate nutrition based on the exact ingredients you use if needed.