Prep 10 mins
Cook 3 hrs
I love all the ingredients in this simple recipe. Use any kind of ham you desire: leftover ham or slices from the deli.
- 2 medium onions, chopped
- 2 cups cooked ham, diced
- 1 cup carrot, diced
- 1 cup celery, chopped
- 2 garlic cloves, chopped
- 3⁄4 teaspoon dried rosemary, crushed
- 3⁄4 teaspoon rubbed sage
- 1⁄4 teaspoon black pepper
- 1 bay leaf
- 1 lb dried brown lentils, picked over and rinsed
- 1 (14 1/2 ounce) can beef broth
- 5 cups water (or as needed to cover everything by 3 inches)
- Combine all the ingredients in crock pot.
- Cover and cook on HIGH until lentils are tender, 2 1/2 to 3 hours.
- Add boiling water if you want soupier lentils.
- Discard bay leaf before serving.
Very good recipe, like earlier reviewers, I used chicken broth instead of beef, and poultry seasoning in place of sage, because that is what I had on hand. I also used fresh rosemary, and I did need to add some extra salt. I made it in the pressure cooker, because I was short on time - 20 minutes on high pressure. I sweated the vegetables first. It was quick, easy, and great served with hot buttered cornbread. Thanks for posting!
Yum! Hubby made this for us and it is delish. The only two differences: he didn't make it in the crock pot (just a stock pot on the stove) and he used twice as much beef broth to make it a little more like soup and less like stew. Great recipe. Thanks!
We made this over the weekend. I had to cook it a little longer, maybe 5 hours - the lentils were a little too al dente for me after 3.5-4. Also, I used chicken stock (just because I had no beef) and so I ended up having to salt it - quite a lot. It tasted great and is even, made the house smell great, and it's even better as leftovers!