📝 About This Recipe
This soul-warming stew is the ultimate expression of farmhouse comfort, utilizing a leftover meaty ham bone to create a broth of incredible depth and smoky complexity. Earthy French green lentils are simmered until tender but intact, mingling with a classic aromatic mirepoix and a touch of bright balsamic vinegar to balance the richness. It is a thick, protein-packed embrace in a bowl, perfect for chilly evenings when only something hearty and homemade will do.
🥗 Ingredients
The Aromatics
- 2 tablespoons Extra virgin olive oil (high quality)
- 1 large Yellow onion (finely diced)
- 3 medium Carrots (peeled and cut into 1/4 inch rounds)
- 2 pieces Celery stalks (diced)
- 4 Garlic cloves (minced)
The Heart of the Stew
- 1 piece Smoked ham bone (with some meat still attached)
- 16 ounces Dried French Green (Puy) or Brown lentils (rinsed and picked over for stones)
- 6 cups Low-sodium chicken or vegetable stock (plus more if needed for desired consistency)
- 14.5 ounces Diced tomatoes (one can, undrained)
- 1 teaspoon Dried thyme
- 1/2 teaspoon Smoked paprika (for extra depth)
- 2 pieces Bay leaves (dried)
Finishing Touches
- 1-2 tablespoons Balsamic vinegar (to taste)
- 1/4 cup Fresh parsley (chopped)
- Kosher salt and black pepper (to taste)
- 2 cups Baby spinach or kale (optional, for added greens)
👨🍳 Instructions
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1
In a large heavy-bottomed Dutch oven or stockpot, heat the olive oil over medium heat until shimmering.
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2
Add the diced onion, carrots, and celery. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent.
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3
Stir in the minced garlic, dried thyme, and smoked paprika. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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4
Add the rinsed lentils to the pot and stir to coat them in the aromatic oil and spices for about 1 minute.
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5
Pour in the chicken stock and the canned diced tomatoes with their juices. Stir well to combine.
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6
Nestle the ham bone into the center of the pot. Add the bay leaves.
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7
Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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8
Simmer for 45 to 55 minutes. Check at the 40-minute mark; the lentils should be tender but not mushy. If the stew looks too thick, add an extra cup of stock or water.
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9
Carefully remove the ham bone and the bay leaves from the pot. Place the bone on a cutting board.
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10
Once the bone is cool enough to handle, shred any remaining meat off the bone using two forks. Discard the bone and fat, and return the meat to the stew.
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11
If using spinach or kale, stir it in now and cook for 2-3 minutes until wilted.
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12
Stir in the balsamic vinegar. This acidity is crucial as it 'wakes up' the earthy flavors of the lentils.
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13
Taste the stew. Depending on the saltiness of your ham bone, you may need very little or a fair amount of salt. Season with salt and freshly cracked black pepper to your preference.
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14
Garnish with fresh parsley and serve piping hot.
💡 Chef's Tips
Always rinse your lentils in a fine-mesh strainer to remove dust and check for small stones or debris. If you don't have a ham bone, you can substitute with two smoked ham hocks or 1 cup of thick-cut diced smoked ham. For a creamier texture, take one cup of the finished stew, blend it until smooth, and stir it back into the pot. Lentils absorb liquid as they sit; if eating leftovers the next day, you will likely need to add a splash of broth when reheating. Avoid adding salt at the very beginning of cooking, as it can sometimes prevent the lentils from softening properly.
🍽️ Serving Suggestions
Serve with a thick slice of crusty sourdough bread or warm cornbread for dipping. A dollop of Greek yogurt or sour cream on top adds a lovely cooling creaminess. Pair with a crisp, acidic white wine like a Sauvignon Blanc to cut through the smoky richness. A simple side salad with a lemon vinaigrette provides a refreshing contrast to the hearty stew. For an extra kick, drizzle a little chili oil over the bowl just before serving.