Lentil Stew

with Ham & Fresh Herbs

Lentil Stew

Lentil Soup


1 Tbs olive oil
2 ounces ham, chopped
2 cloves garlic, minced
1 leek, white part only, finely chopped
1 small onion, finely chopped
1 carrot, finely chopped
2 ribs celery, finely chopped
1 bay leaf
1 tsp dried thyme
1 tsp dried oregano
1 cup French lentils
6 cups chicken stock
1/4 cup chopped fresh herbs, such as Italian parsley, thyme or rosemary
Kosher salt & pepper, to taste


Place soup pot over medium heat; drizzle in olive oil. Stir in ham, garlic, leek, onion, carrot and celery. Season with bay leaf, thyme and oregano; saute until vegetables begin to soften, about 15 minutes. Add lentils and stock, and increase heat to high; bring to a boil. Decrease heat and simmer until lentils are tender, about 45 minutes. Stir in fresh herbs and season to taste with salt & pepper.

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