Leftover ham and lentils make a quick and satisfying meal after a big holiday.
One of the reasons we love servinghamfor Easter is the leftover ham, especially the ham bone.
Another great pairing with ham is lentils.
Elise Bauer
Inexpensive, easy, and satisfying.
The cooking time for the lentils will depend on what kind you use.
Always use dark lentilsgreen, black, or brownfor this recipe.
Light-colored lentils are usually split and will turn to mush instantly.
The darker ones will hold their shape better.
We like them a little on the firm side.
But if you prefer them more tender, just cook them longer.
Slices of thick-cut bacon are a good substitute for the slices of leftover ham.
Add the bay leaves.
Bring to a simmer and cook gently for 30 minutes.
Strain the ham stock through a fine-meshed sieve and set in a large bowl.
Taste and add salt, if needed.
Heat the olive oil in a heavy pot set over medium-high heat.
Add the onion and saute for 2 to 3 minutes, stirring frequently.
Don’t let the onion brown.
Add the garlic and cook another minute.
Then, add the lentils and stir to combine.
Cook the lentils, stirring often, for 2 minutes.
Add 5 cups of ham stock and bring to a simmer.
Cook very gently (you want the stock to barely be bubbling) until the lentils are done.
Expect about 35 minutes.
Check and taste the lentils from time to time while they cook.
You don’t want them to be mushy.
Toss with a little more olive oil and serve with chopped pieces or slices of leftover ham.
Serve either hot or at room temperature.
