Ham and lentil stew is a quick, easy and tasty meal to put together using just one pan. Loaded with vegetables and rich in protein, this rustic, bold and satisfying meal is perfect for lunch or dinner.
In the mood for more lentils? Have a chicken and lentil curry or try out my carrot and lentil salad.
Why I Love this Recipe
- Bold flavour: Expect a big bowlful of punchy, delicious, savoury delight. There are so many bold ingredients in this pot.
- Good source of protein: With both green lentils and red lentils in this ham stew, there is plenty of protein included..
- A one-pan meal: What you get at the end is very little washing up in exchange for a large bowlful of so many wonderful veggies and satisfying flavours to enjoy.
- Adaptable: Turn it into a vegetarian lentil and potato stew by simply omitting the ham.
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Ingredients Notes
Ham: You will need a chunk of cooked ham for for this recipes. Either pre-cook your own or ask at the deli counter to have a piece cut for you. Do not use thin slices of ham.
Lentils: Green and red lentils appear in this ham stew. Green lentils take approximatelt 25 minutes to cook whereas red lentils take around 20 minutes. Other varieties of lentils can take much longer to cook, so if you do make a substitution, be mindful of the impact on cooking time.
Olives: Use pitted olives that have been stored in olive oil rather than brine. You can use green, black or a mix of the two.
Chilli: Chilli flakes add a nice touch of heat to this lentils and ham stew. I suggest using ¼ teaspoon but you can use double for a more pronounced heat or leave them out if you don't enjoy spice.
How To Make Ham and Lentil Stew (Step-By-Step-Instructions)
Full instructions and measurements are given in the printable recipe card at the end of this post.
- Step 1: Finely dice the onion and fry them in the olive oil in a large saucepan over a low - medium heat for 3-4 minutes, until they begin to soften. Mince the garlic and add to the pan. Cook for a further minute.
- Step 2: De-seed the peppers and chop into 1 cm chunks, then add to the pan and continue to fry for 2 more minutes.
- Step 3: Cube the potatoes, then add to the pan along with the green lentils and stock. Sprinkle in the black pepper & drop in the thyme. Turn up the heat and bring to a gentle simmer.
- Step 4: After 5 minutes, stir in the red lentils and tomatoes. Put the lid on and cook for 20 minutes (low-moderate heat) until the potatoes and lentils are all cooked through.
- Step 5: Quarter the olives and cut the ham into small cubes. When the potatoes and lentils are cooked, add the ham, olives and chilli flakes. Stir and heat through for a minute before serving.
Storage Instructions
This ham, lentil and potato stew can be made in advance and sotred in the fridge for up to 3 days. When reheating, it may be necessary to add a splash of water as the lentils continue to absorb liquid as the sit.
This lentil stew is not suitable for freezing as the consistency of the potatoes will be adversely affected.
Expert Tips
- Add salt with caution: I find that the ham and olives impart sufficient salt in this recipe to make adding extra unnecessary. I strongly advise tasting your stew at the end of cooking before adding any salt as it may not be necessary.
- Stir frequently: Use a wooden spoon to move the contents of the saucepan around every 5 minutes to prevent the lentils from sticking to the base of the pan.
Frequently Asked Questions
Yes, you can, but choose them wisely. Look for lentils that take 20-30 minutes to cook (read the cooking instructions on the packet for accuracy). If they take too long to cook then the vegetables and potatoes in this ham, lentil and potato stew will be overcooked.
Beluga lentils (20-25 minutes to cook) are a good alternative to green lentils. Yellow lentils (20 minutes to cook) are a good alternative to the red lentils as they have a similar, soft consistency.
You can use canned green lentils in place of dried green lentils, but you will need to adjust the amount used to account for them being pre-cooked rather than dry. Use 250g tinned lentils (drained weight) to replace the 90g dried lentils in the recipe listed here. Add them along with the tinned tomatoes and proceed with the recipe. You will need to add less stock to the stew - start by adding half and topping up with more liquid during cooking if necessary.
I do not recommend replacing the dried red lentils with tinned lentils as they break down during the cooking process to create a thicker texture to the stew. Using pre-cooked red lentils would likely adversely affect the final texture and consistency of the stew.
No, you do not need to soak your lentils. You can rinse them to remove any grit though.
Variations
- Go vegan: Just leave out the ham to make this lentil and potato stew suitable for vegetarians and vegans.
- Add more veggies: Stir 2 handfuls of spinach leaves through just before serving.
- Ditch the potatoes: Make your lentils and ham stew without the potatoes, adding in 250g cauliflower florets in their place. Serve this version with crusty bread.
Serving Suggestions
- Main meal: This ham, lentil and potato stew can be served as a stand-alone meal for 2 people with no extra side dishes necessary.
- Side dish: It could also be served as a side dish (the recipe below would serve 4 as a side) alongside meat or fish.
- Small snack: Alternatively, split the recipe into 6-8 for smaller servings alongside goodies such as mushy peas and grey peas if you are catering for Bonfire Night.
Have you made this recipe for ham and lentil stew with potatoes? Please let me know your thuoghts on it by leaving a review.
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📖 Recipe
Ham and Lentil Stew
Ingredients
- ½ Onion
- 1 Garlic Clove
- 100 g Cooked ham a chunk, not thin slices
- 1 tablespoon Olive Oil
- 1 large red peppers
- 1 large yellow pepper
- 400 g Tinned Tomatoes (chopped)
- 250 g New Potatoes (peeled)
- 90 g Green Lentils (look for ones that cook in 20ish minutes)
- 60 g Red Lentils
- 300 ml Vegetable Stock
- 2 Sprigs Fresh Thyme
- 40 g Olives pitted
- ¼ teaspoon Chilli Flakes (to taste)
- ⅛ teaspoon Black Pepper
Instructions
- Finely dice the onion and fry them in the olive oil in a large saucepan over a low - medium heat for 3-4 minutes, until they begin to soften.1 tablespoon Olive Oil, ½ Onion
- Mince the garlic and add to the pan. Cook for a further minute.1 Garlic Clove
- De-seed the peppers and chop into 1 cm chunks, then add to the pan and continue to fry for 2 more minutes.1 large red peppers, 1 large yellow pepper
- Cube the potatoes, then add to the pan along with the green lentils and stock. Sprinkle in the black pepper & drop in the thyme. Turn up the heat and bring to gentle simmer.250 g New Potatoes, 90 g Green Lentils, 300 ml Vegetable Stock, ⅛ teaspoon Black Pepper, 2 Sprigs Fresh Thyme
- After 5 minutes, stir in the red lentils and tomatoes. Cook for 20 minutes until the potatoes and lentils are all cooked through.60 g Red Lentils, 400 g Tinned Tomatoes
- Meanwhile, quarter the olives and cut the ham into small cubes.40 g Olives, 100 g Cooked ham
- When the potatoes and lentils are cooked, add the ham, olives and chilli flakes. Stir and heat through for a minute before serving.100 g Cooked ham, 40 g Olives, ¼ teaspoon Chilli Flakes
Notes
- Add salt with caution: I find that the ham and olives impart sufficient salt in this recipe to make adding extra unnecessary. I strongly advise tasting your stew at the end of cooking before adding any salt as it may not be necessary.
- Stir frequently: Use a wooden spoon to move the contents of the saucepan around every 5 minutes to prevent the lentils from sticking to the base of the pan.
- Go vegan: Leave out the ham to make this lentil and potato stew suitable for vegetarians and vegans.
- Add more veggies: Stir 2 handfuls of spinach leaves through just before serving.
- Ditch the potatoes: Make your ham stew without the potatoes, adding in 250g cauliflower florets in their place. Serve this version with crusty bread.
Edward Knight says
I didn't know ham was vegetarian
Jane Coupland says
Hi Edward, oh thank you for bringing this to my attention - this recipe started out life as a fully vegetarian stew (no ham included!) but it recently got a makeover. Looks as if the labelling on the recipe card did not get adjusted though. If you are after the vegetarian version there are some details in the blog post for adapting it. Thanks again... off to adjust the recipe card now.
Jane Coupland says
This is a flavour-packed and filling meal. I hope you enjoy it.
Brian Jones says
This looks and sounds fantastic, definitely a dish I am going to have a go at, although I will omit to olives 😮
Jane Saunders says
Thanks Brian - let me know how you like it without the olives 🙂
Monique says
Still trying to follow your pretty blog..
Happy when we hook up..:)
Jane Saunders says
oh no, I'm so sorry you are still having trouble, Monique. I have a 'follow me' link on the end of this week's and last week's post - try that if you like.
Thalia @ butter and brioche says
This looks like one hearty and comforting dish, just perfect for the cool weather here in Australia. I have to make it - as I seriously love lentils!
Jane Saunders says
It's nicely filling too. As you say, Thalia, perfect for cooler months.
Renee says
What a awesome recipe! Need to give it a try soon 🙂
Jane Saunders says
Thanks Renee - do enjoy...