Ham And Lentil Stew Food

HAM AND LENTIL SOUP

Steps:

• In a Dutch oven, bring ham bone and water to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Remove ham bone. To broth, add the lentils, tomatoes, carrots, celery, onions and seasonings; bring to a boil. Reduce heat; cover and simmer until lentils and vegetables are tender, 30-40 minutes., Meanwhile, remove ham from bone; coarsely chop. Add the ham, sausage and parsley to soup; heat through.

LENTIL HAM SOUP

Steps:

• Stir chicken broth, water, carrots, celery, onion, lentils, garlic, and red wine vinegar together in a large stockpot; bring to a boil, reduce heat to low, and cook at a simmer until the carrots are tender, about 10 minutes.
• Stir ham, mustard, salt, and pepper into the soup; continue cooking until the lentils are tender, 20 to 30 minutes more.

SLOW-COOKER HAM AND LENTIL STEW

Steps:

• In 5- to 6-quart slow cooker, mix all ingredients.
• Cover; cook on Low heat setting 8 to 10 hours.

SMOKY HAM & LENTIL STEW

Steps:

• Heat the oil in a large pan over a medium heat and cook the onion and celery for 8-10 mins until tender. Add the paprika and mustard, cook for 30 seconds more, then crumble in the stock cubes and add the ham along with 1 litre water. Bring to a simmer, then bubble gently for 10 mins.
• Tip in the root vegetables and lentils, then season to taste and continue to bubble everything for another 5-10 mins until the stew is piping hot. Just before serving, stir in the parsley, then ladle into bowls and serve with crusty bread on the side for mopping up the stew.

HAM HOCK AND LENTIL SOUP

Steps:

• In a large saucepan, over medium heat, add the oil. When the oil is hot, add the onions, celery and carrots. Season with salt and pepper. Saute for 4 minutes. Add the garlic, bay leaves and thyme. Saute for 1 minute. Add the ham hocks and stock. Bring the liquid to a boil, reduce heat to medium low and cook, covered for about an hour, or until ham hocks are tender. Add the lentils and continue to cook 25 to 30 minutes or until lentils are tender. Remove from heat and stir in the parsley. Reseason with salt and pepper if needed. Remove ham hocks and remove the meat. Add the ham back into the soup. Serve with a hearty crusty bread.

HAM HOCK & LENTILS

Steps:

• Before starting the cooking process, first blanch the hocks to rinse away any impurities. To do this, just put the joints in a large saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer for 1 minute, then carefully move the pan to the sink and drain off the hot water. Refresh the hams under cold running water for a minute or so, then tip out the water.
• The cooking process can now begin. To the blanched hams in the pan, add the onion quarters, along with the quartered carrots and the celery sticks, the thyme and bay leaf. Pour in enough fresh cold water to cover and bring to a simmer. The pan can now be covered with its lid and the hams cooked, keeping the liquor at a gentle simmer for 3 hours.
• To check if hams are cooked, pull out the small bone close to the large one - it should be loose and come out easily. Rest hams in the stock for 15-20 minutes (30 minutes, ideally), so the meat softens and relaxes. Lift out the hams and set aside until cool enough to handle. Strain off 900ml/1½ pint ham stock into a jug and set aside. Reserve leftover stock.
• Now prepare the lentils. First blanch them by plunging them into a pan of boiling water, then drain into a sieve and refresh under the cold tap. This process not only rinses the lentils well, but it also speeds up the entire braising process.
• Melt the butter in a medium saucepan. Add the diced onion, carrot and celery, cover the pan and cook without colouring for 5-6 minutes. Tip in the blanched lentils, then pour in 900ml/1½ pint strained stock. Bring the lentils to a simmer and cook for about 30 minutes - check occasionally and top up with more stock if needed - until tender. I prefer the braised lentils to have quite a loose final consistency without being over watery.
• About 10 minutes before the lentils are ready, strip off the skin and fat from the hams with a knife, then remove the meat from the bones and cut it into rough pieces or shred it with your fingers. To serve, add the shredded ham and the coarsely chopped parsley to the lentils, and season with a twist of pepper. If you think you need a little more liquid, simply stir in an extra ladle or two of strained stock.

HAM AND LENTIL STEW

Steps:

• Combine all but parsley and cook on low 6-8 hours, until veggies and lentils are tender. Stir in parsley and serve.

LENTIL STEW WITH HAM AND GREENS

Steps:

• Heat oil in a Dutch oven over medium high heat.
• Add onion and garlic, saute 5 minutes.
• Add broth, lentils, carrot, and bay leaves, bring to a boil.
• Partially cover, reduce heat, and simmer 20 minutes.
• Add swiss chard, potato,and ham, bring to a boil.
• Reduce heat, simmer 15 minutes or until potato is tender.
• Stir in tomatoes, basil, thyme, and pepper, simmer 10 minutes.
• Discard bay leaves.
• Sprinkle with parsley.

SLOW COOKER LENTIL AND HAM SOUP

Steps:

• In a 3 1/2 quart or larger slow cooker combine the lentils, celery, carrots, onion, garlic and ham. Season with basil, thyme, oregano, the bay leaf and pepper. Stir in the chicken broth, water and tomato sauce. Cover and cook on Low for 11 hours. Discard the bay leaf before serving.