Ingredients

2 tablespoons olive oil
2 onions , diced
5 carrots , sliced
2 cloves garlic , minced
1 meaty ham bone or ham hock
1 lb lentils (453 grams)
32 oz can tomato sauce (907 grams)
6 cups vegetable broth or water (1.25-1.5 liters)
2 bay leaves
2 teaspoons coarse salt , plus more to taste
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon paprika
Approximately 2 cups cooked ham pieces

Instructions

1.IN A SLOW COOKER:
2.In a skillet set over medium low heat, add oil, onions and carrots. Cook till veggies are softened, about 5 minutes. Add garlic and cook 1 minute more.
3.To a 6-quart or larger slow cooker, add onion mixture, ham bone, lentils, tomato sauce, and enough vegetable broth or water to fill slow cooker. Add bay leaves, salt, pepper, cumin, and paprika.
4.Cover with lid and cook on high for 4-5 hours or low for 6-8 hours.
5.Remove ham bone and cut off any meaty pieces and add them back in. Add additional cooked ham as desired. Taste and add more seasonings as needed.
6.IN A PRESSURE COOKER (INSTANT POT):
7.In a 6-quart or larger pressure cooker, turn Sauté function to medium. Add oil, onions and carrots. Cook till veggies are softened, about 5 minutes. Add garlic and cook 1 minute more.
8.Add ham bone, lentils, tomato sauce, enough vegetable broth or water to reach "Fill" line, bay leaves, salt, pepper, cumin, and paprika.
9.Cook at high pressure for 35 minutes. Use natural release or quick release (I've done both).
10.Remove ham bone and cut off any meaty pieces and add them back in. Add additional cooked ham as desired. Taste and add more seasonings as needed.

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