Crock Pot Lentils With Ham and Rosemary
"I love all the ingredients in this simple recipe. Use any kind of ham you desire: leftover ham or slices from the deli."
photo by Annacia
- Ready In:
- 3hrs 10mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 2 medium onions, chopped
- 2 cups cooked ham, diced
- 1 cup carrot, diced
- 1 cup celery, chopped
- 2 garlic cloves, chopped
- 3⁄4 teaspoon dried rosemary, crushed
- 3⁄4 teaspoon rubbed sage
- 1⁄4 teaspoon black pepper
- 1 bay leaf
- 1 lb dried brown lentils, picked over and rinsed
- 1 (14 1/2 ounce) can beef broth
- 5 cups water (or as needed to cover everything by 3 inches)
directions
- Combine all the ingredients in crock pot.
- Cover and cook on HIGH until lentils are tender, 2 1/2 to 3 hours.
- Add boiling water if you want soupier lentils.
- Discard bay leaf before serving.
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Reviews
-
Very good recipe, like earlier reviewers, I used chicken broth instead of beef, and poultry seasoning in place of sage, because that is what I had on hand. I also used fresh rosemary, and I did need to add some extra salt. I made it in the pressure cooker, because I was short on time - 20 minutes on high pressure. I sweated the vegetables first. It was quick, easy, and great served with hot buttered cornbread. Thanks for posting! -
Yum! Hubby made this for us and it is delish. The only two differences: he didn't make it in the crock pot (just a stock pot on the stove) and he used twice as much beef broth to make it a little more like soup and less like stew. Great recipe. Thanks! -
We made this over the weekend. I had to cook it a little longer, maybe 5 hours - the lentils were a little too al dente for me after 3.5-4. Also, I used chicken stock (just because I had no beef) and so I ended up having to salt it - quite a lot. It tasted great and is even, made the house smell great, and it's even better as leftovers!
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For me this was really wonderful. I used poultry seasoning in place of just sage and chicken soup base with the water for the broth. I gave it a couple of cranks with the pepper mill and let it sit most of the day on low. My result was very flavorful and satisfying. We all enjoyed it a lot. -
Interesting recipe, Like last reviewer was bit bland for me, Nothing wrong with recipe, is personal taste, true! Next time will also try with chicken stock too! Used 4 cups beef broth, 2 cups water too, As think other way around would be less taste, TRUE! Perhaps am wrong, hope it is so, But with rosemary/ham combination, will give this recipe another go!
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Tweaks
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Very good recipe, like earlier reviewers, I used chicken broth instead of beef, and poultry seasoning in place of sage, because that is what I had on hand. I also used fresh rosemary, and I did need to add some extra salt. I made it in the pressure cooker, because I was short on time - 20 minutes on high pressure. I sweated the vegetables first. It was quick, easy, and great served with hot buttered cornbread. Thanks for posting!
-
For me this was really wonderful. I used poultry seasoning in place of just sage and chicken soup base with the water for the broth. I gave it a couple of cranks with the pepper mill and let it sit most of the day on low. My result was very flavorful and satisfying. We all enjoyed it a lot.
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:angry: I tagged this and completely forgot to add the ham! I used red lentils and it came out the conistency and taste of split pea soup. My DH said it was a little bland, so I'm thinking adding the ham would have helped. I would possibly double the seasonings next time and add more salt. I also used chicken stock instead of beef. Will put the deli ham in the leftovers! :oops:
RECIPE SUBMITTED BY
I have two boys who will usually eat most things I put in front of them. As a single mom I use them as my guinea pigs....sometimes it works, sometimes it doesn't. I have a huge garden, blueberry and blackberry bushes. I am always looking for a new recipe. I have three cats (Xiao Mao, which means little cat in Chinese, Pumpkin and Max) and two border collies, Lucy and Grace. All my animals come from Rescue Agencies.
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