I’ve been on a real bean kick lately, so when I saw I had a bag of dry lentils in my pantry, I got inspired. My husband had saved a ham bone from Christmas and he mentioned how we should use the ham bone with the lentils. Let me tell you I am so happy he came up with this idea, because these lentils are some of the best I’ve ever made! If you don’t have a ham bone then you could certainly use some cubed up ham or even a ham hock would work well here, or you could just keep it vegetarian. Give these lentils a try, they are perfect to add to your meal prep rotation. If you’re a fan of one pot meals you could also check out my Big AF Black beans they are quite tasty as well. Hasta la proxima!
Lets begin, you’re going to want to pick through your lentils and pick out any rocks or bad looking lentils. The good thing about lentils is that you don’t have to soak them. In a dutch oven over medium high heat, heat 1 teaspoon of olive oil and then brown your ham bone on each side.
Now you’re going to add in your chopped red pepper, red onion and garlic cloves and saute for 5 minutes or until the vegetables are tender and translucent.
Next add in your sweet potatoes and tomato sauce, mix until combined.
Add in your cumin, oregano, chili powder, dried thyme, salt and pepper. Saute for about 5 minutes.
Then add in your lentils and water or chicken stock. I didn’t have chicken stock on hand so I just used water. It came out really flavorful even with just water. Cook for 30 minutes covered and stir the pot every so often to prevent sticking. Then cook another 30 minutes uncovered. You can cook this as long as you like, the longer you cook it the thicker your stew will be, I love it thick.
That’s it, put this in your meal prep rotation. So easy and delicious! I like to finish it off with some green onion for garnish, but it tastes fine without it. Enjoy!
I am using a Ham bone that I had left over from Christmas, but you could use a ham hock or some diced up ham to get the same flavor.
- 1 12 oz bag of dried lentils (picked through for rocks and bad beans)
- 1 tsp olive oil
- 1 ham bone (or ham hock or diced ham)
- 1 red pepper chopped
- 1 red onion diced
- 3 garlic cloves minced
- 2 medium sweet potatoes diced
- 2 tsp cumin
- 2 tsp dried oregano
- 1 tsp chili powder
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp pepper
- 1 8 oz can tomato sauce
- Green onion (scallions) for garnish
- Pick through your lentils and remove any rocks and funky looking lentils.
- In your dutch oven heat your oil over medium high, then begin to brown your ham bone on both sides.
- Next add in your red pepper, onion and garlic. Cook for about 5 minutes until soft and translucent.
- Now add in your sweet potato and tomato sauce, mix until incorporated.
- Add in your cumin, oregano, chili powder, thyme, salt and pepper. Stir until combined.
- Mix in your lentils and add in your water, bring to a boil and cook covered for 30 minutes, stirring occasionally. Then cook uncovered stirring often for 30 minutes. If you would like your stew thicker cook it longer, or if you want it thinner cook it just until the sweet potato and lentils are tender.
- I like to serve it with some chopped green onion over top.