Dinner

Smoky Ham & Lentil Stew Recipe

ByNoah Steele February 4, 2026February 4, 2026

Introduction

This smoky ham and lentil stew is a hearty, comforting dish perfect for using up leftovers. Packed with tender vegetables, smoky paprika, and savory ham, it’s a simple meal that warms you from the inside out.

A white bowl filled with a thick stew containing visible chunks of orange carrots, yellow potatoes, and small pieces of shredded meat in a rich brown broth, topped with scattered fresh green herbs and black pepper. A gold spoon is placed inside the bowl on the right side. The bowl sits on a larger white plate with a thin golden rim, all placed on a white marbled surface with a red cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp rapeseed or olive oil
1 large onion, chopped

1 celery stick, chopped
2 tsp smoked paprika

1 tbsp Dijon mustard
2 low-salt chicken or vegetable stock cubes or bouillon

140g leftover cooked ham or gammon, cut into chunks
350g leftover roasted root vegetables (such as potatoes, carrots, parsnips, celeriac or swede), chopped into chunks
200g pouch cooked puy lentils

small bunch of parsley, chopped
crusty bread, to serve

Instructions

Step 1: Heat the oil in a large pan over medium heat. Add the chopped onion and celery, cooking for 8-10 minutes until they are soft and tender.

Step 2: Stir in the smoked paprika and Dijon mustard, cooking for 30 seconds to release their flavors. Crumble in the stock cubes, then add the ham and pour in 1 litre of water. Bring the mixture to a simmer.
Step 3: Allow the stew to bubble gently for 10 minutes to develop the flavors.
Step 4: Add the roasted root vegetables and cooked lentils. Season with salt and pepper to taste, then continue simmering for another 5-10 minutes until the stew is piping hot throughout.

Step 5: Just before serving, stir in the chopped parsley. Ladle the stew into bowls and serve with crusty bread on the side for dipping.

Tips & Variations

Use smoked sausage or bacon instead of ham for a different smoky flavor.
For extra depth, add a splash of red wine or a dash of Worcestershire sauce when simmering.

Add chopped kale or spinach in the last few minutes for a boost of greens.
If you prefer a thicker stew, mash some of the lentils and vegetables before adding the parsley.

Storage

Store any leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a little water if the stew has thickened. This stew also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with a thick stew showing about three layers: the base layer is an orange-brown broth, covering chunks of orange carrots and pale yellow potatoes, the middle layer has pieces of shredded meat mixed with black lentils, and the top layer is garnished with chopped green herbs spread evenly. A gold spoon sticks out from the right side of the bowl. The bowl sits on a white plate with a faint gold rim, all placed on a white marbled textured surface with a red cloth partially beneath the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lentils instead of cooked pouch lentils?

Yes, but be sure to cook dried lentils separately according to their package instructions before adding them to the stew. This prevents them from becoming mushy during simmering.

What can I substitute if I don’t have smoked paprika?

You can use regular paprika combined with a small amount of liquid smoke or a pinch of chipotle powder to mimic the smoky flavor, though the exact taste will differ slightly.