Go Back
Slow Cooker Lentil and Vegetable Stew with Ham
Print Recipe Pin Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 cup dried brown lentils, rinsed
  • 8 ounces diced ham
  • 3 carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 1 medium onion, diced
  • 2 medium potatoes, cubed
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste

Instructions
 

  • Place the rinsed lentils, diced ham, sliced carrots, chopped celery, diced onion, and cubed potatoes into the slow cooker.
  • Add the chicken broth, diced tomatoes with their juice, minced garlic, dried thyme, and bay leaves.
  • Stir everything together, then season with salt and black pepper.
  • Cover and cook on low for 7 to 8 hours until the lentils and vegetables are tender.
  • Remove the bay leaves before serving.

Notes

Taste the broth near the end of cooking and add more salt if the ham was mild. Leftovers thicken further in the fridge, so stir in a splash of broth when reheating. Skip the potatoes and use an extra carrot if you prefer a lighter version.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board