Lentil Stew with Ham and Greens
Warm, hearty, and brimming with comforting flavors, this Lentil Stew with Ham and Greens is the perfect one-pot meal for cozy nights. Packed with protein-rich green or brown lentils and flavorful smoked ham, this recipe is balanced with a medley of tender vegetables and a generous helping of leafy greens like kale or spinach. Simmered in a savory broth seasoned with bay leaf, thyme, and paprika, the result is a deeply satisfying stew that's as nutritious as it is delicious. Ready in under an hour, this gluten-free dish is ideal for busy weeknights or meal prepping. Serve it warm with crusty bread for a filling dinner or enjoy it solo for a lighter yet satisfying option. Don't forget the optional splash of lemon juice for a refreshing pop of brightness!
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Recipe Information
Ingredients
- 1 cup green or brown lentils
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrot, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1.5 cups smoked ham, diced
- 6 cups chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 4 cups kale or spinach, roughly chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice (optional)
Instructions
Rinse the lentils under cold running water to remove any debris, then set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to let the garlic burn.
Add the diced smoked ham to the pot and stir, allowing it to warm through for 2-3 minutes.
Pour in the chicken or vegetable broth and add the rinsed lentils, bay leaf, thyme, and paprika. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 30-35 minutes, stirring occasionally, until the lentils are tender.
Once the lentils are cooked, remove the bay leaf and add the chopped kale or spinach. Stir until the greens wilt, about 2-4 minutes.
Season the stew with salt and black pepper to taste. If desired, stir in lemon juice to brighten the flavors.
Serve the lentil stew warm, with crusty bread or as-is for a wholesome meal.
Nutrition Facts
Calories |
1277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 12084 mg | 525% | |
| Total Carbohydrate | 91.1 g | 33% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 27.0 g | ||
| Protein | 109.3 g | 219% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 585 mg | 45% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3426 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
