Quick Recipe Version (TL;DR)

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 35 minutes

Quick Ingredients

1 large smoked ham hock (680–900 g / 1.5–2 lb)
1 1/2 cups (320 g) green or brown lentils, rinsed
2 Tbsp olive oil
1 large yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
2 Tbsp tomato paste
1 tsp smoked paprika
1 tsp dried thyme
1 tsp dried rosemary, crushed
1 bay leaf
6 cups low-sodium chicken broth
1–2 cups water, as needed
1 1/2 tsp kosher salt (to taste)
1/2 tsp freshly ground black pepper
1 Tbsp apple cider vinegar
2 Tbsp chopped fresh parsley (for serving)

Do This

1. Prep onion, carrots, celery, and garlic; rinse lentils until water runs mostly clear.
2. In a large heavy pot, heat olive oil over medium heat; brown ham hock on all sides (6–8 minutes), then set aside.
3. In the same pot, sauté onion and celery until soft, then add garlic and tomato paste; cook until fragrant and darkened.
4. Stir in smoked paprika, thyme, rosemary, bay leaf, broth, and the ham hock; bring to a simmer, cover, and cook 60–75 minutes.
5. Add lentils and carrots; add 1 cup water if needed. Simmer uncovered 30–40 minutes, stirring occasionally, until lentils are tender.
6. Remove ham hock; shred meat, discarding skin and bone. Return meat to pot. Season with salt, pepper, and vinegar; adjust thickness with water if needed.
7. Simmer 5 more minutes, then serve hot, sprinkled with fresh parsley.

Why You’ll Love This Recipe

Deep, smoky flavor from slow-simmered ham hock infusing every spoonful.
Earthy lentils and tender vegetables make it hearty, nutritious, and truly satisfying.
Mostly hands-off: once it is simmering, your kitchen does the work and your home smells incredible.
Perfect for freezing and meal prep; it tastes even better the next day.

Grocery List

Produce: Yellow onion, carrots, celery, garlic, fresh parsley (optional: kale or spinach, potatoes).
Dairy: None required (optional: butter for extra richness).
Pantry: Smoked ham hock, green or brown lentils, olive oil, tomato paste, chicken broth, smoked paprika, dried thyme, dried rosemary, bay leaf, kosher salt, black pepper, apple cider vinegar, crushed red pepper flakes (optional).

Full Ingredients

For the Stew

2 Tbsp olive oil
1 large smoked ham hock (680–900 g / 1.5–2 lb)
1 large yellow onion, diced (about 1 1/2 cups)
2 medium carrots, peeled and diced (about 1 cup)
2 celery stalks, diced (about 3/4 cup)
4 cloves garlic, minced
2 Tbsp tomato paste
1 tsp smoked paprika
1 tsp dried thyme
1 tsp dried rosemary, crushed between your fingers
1 bay leaf
6 cups low-sodium chicken broth
1 1/2 cups (about 320 g) green or brown lentils, rinsed and picked over
1–2 cups water, as needed (start with 1 cup and add more to reach desired consistency)
1/4 tsp crushed red pepper flakes (optional, for gentle heat)
1 1/2 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste

To Finish

1 Tbsp apple cider vinegar (or red wine vinegar)
2 Tbsp chopped fresh parsley (plus extra for garnish, if desired)
1 Tbsp unsalted butter or 1 Tbsp olive oil (optional, for extra richness and gloss)

Optional Add-Ins

1 medium Yukon Gold potato, diced into 1 cm cubes (about 1 cup), added with the lentils for extra heartiness.
2 cups chopped kale or baby spinach, stirred in during the last 5 minutes of cooking.

Step-by-Step Instructions

Step 1: Prep all your ingredients

Dice the onion, carrots, and celery into small, even pieces so they cook at the same rate. Mince the garlic. Rinse the lentils under cold running water, swishing them around in a fine-mesh strainer until the water runs mostly clear. Pick out any tiny stones or shriveled lentils if you see them.

Pat the ham hock dry with paper towels so it browns more easily. Having everything prepped before you start cooking makes the recipe feel calm and easy.

Step 2: Brown the ham hock

Place a large, heavy-bottomed pot or Dutch oven (at least 5.5 quarts) over medium heat. Add the 2 tablespoons of olive oil. When the oil is shimmering, carefully add the ham hock. Brown it on all sides, turning occasionally with tongs, for 6–8 minutes. You are not trying to cook it through, just to get some color and render a bit of fat.

Once browned, transfer the ham hock to a plate and leave any rendered fat and browned bits in the pot. Those browned bits are pure flavor and will enrich the stew base.

Step 3: Soften the aromatics

In the same pot, add the diced onion and celery. Cook over medium heat, stirring occasionally, until the onion is translucent and softened, 5–7 minutes. If the pot seems dry or anything is starting to scorch, add a splash of water or a teaspoon more oil and scrape up the browned bits from the bottom.

Stir in the garlic and cook for 30–60 seconds, just until fragrant. Add the 2 tablespoons of tomato paste and cook, stirring constantly, for 1–2 minutes. The tomato paste should darken in color slightly and smell sweet and rich; this step deepens the flavor of the broth.

Step 4: Build the smoky broth and simmer the ham

Sprinkle in the smoked paprika, dried thyme, dried rosemary, crushed red pepper flakes (if using), and bay leaf. Stir for 30 seconds to bloom the spices in the aromatics. Pour in the 6 cups of chicken broth while scraping the bottom of the pot to release any remaining browned bits.

Return the browned ham hock and any accumulated juices to the pot. Increase heat to medium-high and bring the mixture just to a boil, then immediately reduce to a gentle simmer. Cover with a lid, leaving it slightly ajar, and simmer for 60–75 minutes. The liquid should gently bubble, not boil rapidly. During this time, the ham hock will begin to soften and flavor the broth with its smoky richness.

Step 5: Add lentils and vegetables

After the ham has simmered for about 60–75 minutes, remove the lid. Add the rinsed lentils and the diced carrots (and diced potato, if using). Pour in 1 cup of water. Stir well, making sure the lentils are submerged in the liquid.

Bring the pot back to a gentle simmer and cook uncovered for 30–40 minutes, stirring every 10 minutes or so, until the lentils are tender but not falling apart. If the stew thickens too much before the lentils are done, add additional water, 1/2 cup at a time. You are aiming for a thick, hearty, spoonable consistency—not a thin soup, but not dry either.

Step 6: Shred the ham and adjust seasoning

Once the lentils are tender and the ham hock is very soft, use tongs to lift the ham hock out onto a cutting board. Let it cool for a few minutes until it is comfortable to handle. Remove and discard the skin, fat, and bone. Shred or chop the ham meat into bite-size pieces.

Before returning the meat to the pot, fish out and discard the bay leaf. Stir the shredded ham back into the stew. Add 1 teaspoon of kosher salt and the 1/2 teaspoon of black pepper to start, then taste. Add more salt if needed, in small pinches, until the flavors are full and balanced.

Step 7: Brighten, finish, and serve

Stir in the apple cider vinegar, which brightens the deep smoky flavors, and the optional butter or olive oil for extra richness. If using leafy greens such as kale or spinach, stir them in now and simmer for 3–5 minutes until wilted and tender.

Simmer the stew for a final 5 minutes to let everything meld. If the stew is thicker than you like, add a splash or two of hot water to loosen it. If it seems too thin, let it simmer uncovered for a few extra minutes to reduce slightly. Just before serving, stir in the chopped parsley.

Ladle the stew into warm bowls and garnish with a little extra parsley and freshly ground pepper. It is wonderful on its own, or with crusty bread or a slice of buttered cornbread alongside.

Pro Tips

Use green or brown lentils, not red: Green and brown lentils hold their shape and give the stew a hearty, rustic texture. Red lentils will break down and turn the stew mushy.
Go low and slow: A gentle simmer (small, lazy bubbles) is key. A hard boil can toughen the ham and cause the lentils to split and cook unevenly.
Season in layers: Add some salt after the ham cooks, then again after the lentils are tender. This prevents over-salting and gives you better control of the final flavor, especially since smoked ham hocks can vary in saltiness.
Adjust thickness at the end: The stew will thicken as it cools. If you plan to serve it later, leave it slightly looser than you want and thin it with a bit of water or broth when reheating.
Make it ahead: This stew tastes even better the next day once the flavors have had time to mingle in the fridge.

Variations

Smoky greens version: Add 2 cups chopped kale or collard greens in the last 10 minutes of cooking. They soak up the smoky broth and add color and nutrients.
Bean and lentil combo: Stir in 1 can (about 425 g) of drained, rinsed cannellini beans during the last 10 minutes for an ultra-hearty, stick-to-your-ribs version.
Spiced rustic version: Add 1/2 teaspoon ground cumin and 1/2 teaspoon ground coriander with the smoked paprika for a slightly more complex, subtly spiced flavor profile.

Storage & Make-Ahead

Let the stew cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days. The stew will thicken as it sits; when reheating on the stove over medium-low heat, add a splash or two of water or broth to bring it back to your preferred consistency. Stir occasionally until hot all the way through.

For longer storage, freeze in well-sealed containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop, again loosening with water or broth as needed. Lentils freeze and reheat very well, so this is an excellent make-ahead meal to keep on hand for cozy, low-effort dinners.

Nutrition (per serving)

Approximate values per serving (1/6 of the batch, without optional butter or extra add-ins): about 350 calories; 28 g protein; 35 g carbohydrates; 10 g fat; 10 g fiber; 1,200 mg sodium (this will vary depending on the saltiness of your ham hock and broth). These numbers are estimates and will change if you add potatoes, greens, butter, or serve with bread.

Cozy Cabin Lentil and Ham Hock Stew