Easy Crockpot Ham and Lentil Stew Step-by-step instructions

Before you start

Start by gathering all necessary ingredients and ensuring your slow cooker is clean and ready for use. If your ham is not pre-cubed, take the time to cut it into uniform, bite-size pieces, ensuring any excess fat is trimmed away.

Rinse the dry lentils thoroughly in a fine-mesh strainer under cold running water to remove any dust or debris. Peel and dice the carrots into consistent pieces to ensure they cook evenly. Having everything prepped in advance makes the assembly process fast and seamless.

Instructions

Layering the Base

1. 1Layer the Ingredients
   Place the cubed ham into the base of the slow cooker, ensuring it covers the bottom evenly. Add the rinsed dry lentils and the diced carrots on top of the ham in the slow cooker insert.
   Look for The ham should form a base layer at the bottom of the slow cooker to help distribute flavor throughout the stew as it cooks.
   Tip Ensure the lentils are thoroughly rinsed under cold water before adding them to the slow cooker to remove any debris.

At the end of this phase, the ingredients are neatly layered in the slow cooker insert. The ham is at the base, topped by the lentils and carrots, creating a structured foundation. Check that the ham is evenly distributed across the bottom to provide a consistent flavor base as it begins to cook.

The ingredients should look orderly and ready for the liquid. This stage is crucial for ensuring that the heavier items are positioned correctly for optimal heat exposure and flavor distribution throughout the cooking cycle.

Seasoning and Liquid

2. 2Season and Add Liquid
   Sprinkle the dried thyme over the lentil and carrot mixture. Carefully pour the chicken broth over all the ingredients until everything is fully submerged in the liquid.
   Look for The liquid should just cover the top of the solid ingredients to ensure consistent cooking and proper rehydration of the dried lentils.
   Tip Distribute the thyme evenly across the surface rather than dumping it in one spot to ensure a balanced flavor throughout the dish.

Once the thyme is sprinkled and the broth is poured, the ingredients should be fully submerged, looking like a cohesive mixture ready for slow cooking. The broth should be clear, and the herbs should be evenly distributed. Check that the liquid level is sufficient to cover the lentils, as they will absorb a significant amount of fluid while they rehydrate. This is the final step before the slow cooker begins its work, so ensure everything is well-combined and the lid is secured tightly.

Slow Cooking

3. 3Slow Cook the Stew
   Cover the slow cooker with the lid and set to cook on low for 4 to 6 hours or high for 3 hours, until the lentils are tender and the internal temperature of the ham reaches 145°F (63°C). Allow the stew to rest for at least 3 minutes before serving.
   Look for The stew is ready when the lentils are soft and easily mashed with a spoon, and the liquid has thickened into a hearty consistency.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a digital thermometer to check the temperature of the ham pieces to ensure they are safely heated through.

After the cooking time, the stew should look thick, hearty, and aromatic, with the lentils fully tender and the carrots soft. The broth will have taken on a deeper color from the ham and seasonings, and the entire mixture should be steaming and fragrant.

Stir the stew gently to combine the ingredients, ensuring the consistency is uniform. Check the temperature of the ham pieces to confirm they are safe, and taste the broth to determine if any final adjustments, such as extra pepper, are needed before serving.

Common mistakes

A common mistake is failing to rinse the lentils, which can lead to a gritty texture in the final stew. Another error is overloading the slow cooker, which can prevent even cooking and lead to unevenly softened lentils. Avoid lifting the lid frequently during the cooking process, as this releases heat and steam, significantly increasing the total cooking time. Finally, be cautious with the amount of salt added, as ham can vary greatly in its salt content; it is always better to season at the end.

How to tell it’s done

The stew is finished cooking when the lentils have softened significantly and are tender to the bite, yet still hold their shape. The carrots should be soft enough to be pierced easily with a fork, and the broth should have reduced slightly to a rich, thickened consistency.

Using a food thermometer, ensure the ham has reached an internal temperature of 145°F (63°C). Allow the stew to rest for at least 3 minutes before serving to let the flavors meld and the temperature stabilize for the best eating experience.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest