Nourishing Ham & Lentil Stew
After a few nice days of warm and sunny weather it’s snowing again at our farm. Luckily, we still have overwintered carrots that I dug up a few days ago in anticipation of the change in weather and I’m so happy I did! This nourishing ham and lentil stew is just what the doctor ordered for my family. Both of my girls loved this and there was no “deconstructing” needed for either of them. However, if you are feeding this to a toddler who prefers their food separated, you can easily segment this out into ham, lentils, carrots and broth so that their food isn’t touching.
One of the things that’s really important to me in addition to providing nourishing meals for my kids is to also create imprinted memories. Food can provide some of the most nostalgic memories from childhood and I distinctly remember from my own childhood the scent in our home from my mom’s white chicken chili that she made every Halloween. My dad makes a killer potato bacon soup and I remember smelling it all the way upstairs in my bedroom when I was doing homework. These memories warm my soul and when I visit my mom or recreate her recipe in my own kitchen I am filled with so much joy.
This soup is just that. It’s powerful even though we use the most humble ingredients. My hope is that my girls will remember these days with fond memories that fill them with joy and a sense of warmth and safety. My kitchen is my happy place and so far, it’s been a place that both of my kids have loved being in when I prepare our meals together. I hope this meal brings some magic to your kitchen as well. It’s easy to prepare, chock full of nourishing ingredients, and will fill your house with the most amazing smells!
Happy cooking everyone!
Nourishing Ham & Lentil Stew
PREP TIME: 15 minutes COOK TIME: 40 minutes SERVES: 6-8
2 Tablespoons ghee or butter
1 yellow onion, finely chopped
2 celery stalks, finely chopped
2 large carrots, finely chopped
4 cloves of garlic, minced
2 teaspoons dried thyme
fat pinch of salt
3 Tablespoons tomato paste
1 pound ham steak, cut into small chunks
1 1/2 cups brown lentils, rinsed and picked over
4 cups chicken or pork bone broth
2 cups water
1 bay leaf
Preparation
Heat the ghee in a large dutch oven over medium high heat. Once hot add the onion and cook, stirring occasionally for about 5 minutes. Add the celery, carrots, garlic, thyme and salt. Cook, stirring to coat the veggies in the thyme/salt. Add the tomato paste, ham steak and lentils and stir well.
Pour in the chicken bone broth, water and bay leaf. Bring to a low boil. Reduce the heat to a simmer and simmer until the lentils are cooked through, about 35-40 minutes.
Season to taste with salt and pepper and serve.
Notes: When I can’t get local ham I like to purchase mine from North Country SmokeHouse because they sell ham without added junk!
