# What You'll Need:
→ Meats
01 - 9 oz cooked ham, diced
→ Legumes
02 - 1¼ cups dried brown or green lentils, rinsed
→ Vegetables
03 - 2 medium onions, finely chopped
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
→ Liquids
07 - 5 cups low-sodium chicken or vegetable stock
→ Spices & Seasonings
08 - 1 bay leaf
09 - 1 teaspoon dried thyme
10 - ½ teaspoon smoked paprika
11 - Salt and freshly ground black pepper to taste
→ Finishing
12 - 2 tablespoons fresh parsley, chopped
13 - 1 tablespoon olive oil
# Directions:
01 - Heat olive oil in a large heavy-bottomed pot over medium heat. Add onions, carrots, and celery, sautéing for 6 to 8 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced ham and cook for 2 minutes, stirring occasionally.
04 - Add lentils, bay leaf, thyme, smoked paprika, stock, and a pinch of salt and pepper. Stir well and bring to a boil.
05 - Reduce heat to low, cover, and simmer for 35 to 40 minutes, stirring occasionally, until lentils are tender and flavors have melded.
06 - Remove bay leaf and taste. Adjust seasoning with salt and pepper as needed.
07 - Ladle stew into bowls, garnish with fresh parsley, and serve hot.
