Lentils with Ham
A very simple lentil dish. Can be considered low calorie. Lower if you leave out the ham.
Equipment
- 1 Dutch oven, enameled cast iron, 6 quart
- 1 strainer, basket
Ingredients
- 16 ounces lentils
- 4 each bouillon, chicken, Knorr
- 8 ounces celery
- 8 ounces carrots, fresh
- 12 ounces onion, sweet
- 1 ounce garlic, prepared, chopped
- 1 each leaf, bay, whole
- 2 tsp sauce, Worcestershire, Lea and Perrins
- 12 ounces ham, diced, 99% fat free
- 2 quarts water
- 1 tsp sage, dried, rubbed
- 1 tsp thyme, dried
- 1 tsp savory, dried, cut
- 1/2 tsp paprika, smoked, ground
- 1/2 tsp pepper, black, fresh cracked
- as needed fat, spray-on pan lube
Instructions
- Sort out your lentils on your clean kitchen counter, rejecting the ugly or different ones. Just like the cool kids used to do in school.16 ounces lentils
- Wash your lentils in clean water. I do mine in a basket strainer.
- Get your mise together. Chop your onions, carrots, celery.8 ounces celery, 8 ounces carrots, fresh, 12 ounces onion, sweet
- Crank up your Dutch oven on high. Or whatever pot you have. I don't judge. High is important, though. I'm afraid I must insist.as needed fat, spray-on pan lube
- When you Dutch oven is hot, lube that bad boy.
- Toss in your ham. It's fairly dry so keep it moving. You want a little bit of color on it.12 ounces ham, diced, 99% fat free
- When your ham is browned, toss in your onions, carrots and celery. You may want to add more lube. Your call. Sweat them down until they start to give off moisture.
- Make a little well in the middle of your veg and toss in those notstock cubes. Try to get them to break down a bit in the moisture. You won't get far. Just give them a good smash and then toss them together with the veg to distribute.4 each bouillon, chicken, Knorr
- Add everything left except the water and mix.1 ounce garlic, prepared, chopped, 1 each leaf, bay, whole, 2 tsp sauce, Worcestershire, Lea and Perrins, 1 tsp sage, dried, rubbed, 1 tsp thyme, dried, 1 tsp savory, dried, cut, 1/2 tsp paprika, smoked, ground, 1/2 tsp pepper, black, fresh cracked
- Add your water. I like to heat mine first. You do you.2 quarts water
- Bring everything to a raging (very dramatic) boil. Cover, set the heat to low and let it simmer for an hour.
- Sample your lentils. If they are soft enough, which they should be, cover and let relax, off heat, for 15 minutes or so before serving. If not, let them simmer another 15 minutes, then take them off the heat for the relaxation period.
Notes
This is an uber simple, reliable dish I suppose you could do in an Instant Pot, but why? You don't need to pre-soak lentils, you just go to town.
I like to serve mine over cauliflower rice if I'm dieting. If I'm not, I like to serve over real rice with a side of cornbread. That reminds me. I really need to post some cornbread recipes. I have three. Regardless of what you serve them with, I tend to like to garnish mine with fresh, finely chopped raw tomatoes and onion.
Cheers.
Nutrition
Serving: 15ounceCalories: 326kcal
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