Slow Cooker Ham And Lentil Stew Recipes

Steps:

• In a large skillet, saute the celery, carrots and onion in butter for 3-4 minutes or until crisp-tender. In a 5-qt. slow cooker, combine the water, lentils, ham, salt, marjoram and pepper. Stir in the celery mixture. Cover and cook on low for 4-5 hours or until lentils are tender.

Steps:

• In 5- to 6-quart slow cooker, mix all ingredients.
• Cover; cook on Low heat setting 8 to 10 hours.

Steps:

• Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes.
• Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and saute for 30 seconds. Remove from heat and transfer to the slow cooker. Stir. Add tomato paste, salt, and pepper. Stir in spinach.
• Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.

Steps:

• In a 3 1/2 quart or larger slow cooker combine the lentils, celery, carrots, onion, garlic and ham. Season with basil, thyme, oregano, the bay leaf and pepper. Stir in the chicken broth, water and tomato sauce. Cover and cook on Low for 11 hours. Discard the bay leaf before serving.

Steps:

• Place all ingredients into crock pot.(6 qt or larger).
• Cover and cook on low for 8-10 hours or until lentils are cooked to your liking.
• Remove bay leaf and thyme sprig before serving.

Steps:

• Heat the slow cooker to low. Heat the oil in a frying pan and cook the onion for 10 mins until soft and transparent. Add the carrots and parsnips and fry for 8-10 mins more until the veg is just golden. Stir in the garlic and spices, and fry for 4-5 mins until fragrant, stirring. Add a splash of water if needed. Tip into the slow cooker and stir through the lentils, stock, bay and seasoning.
• Close the lid and cook on low for 5-6 hrs until the vegetables are tender and the sauce has thickened. Check the seasoning and stir in the lemon juice to taste. Serve with bread, rice, or potatoes, if you like.

Steps:

• Before starting the cooking process, first blanch the hocks to rinse away any impurities. To do this, just put the joints in a large saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer for 1 minute, then carefully move the pan to the sink and drain off the hot water. Refresh the hams under cold running water for a minute or so, then tip out the water.
• The cooking process can now begin. To the blanched hams in the pan, add the onion quarters, along with the quartered carrots and the celery sticks, the thyme and bay leaf. Pour in enough fresh cold water to cover and bring to a simmer. The pan can now be covered with its lid and the hams cooked, keeping the liquor at a gentle simmer for 3 hours.
• To check if hams are cooked, pull out the small bone close to the large one - it should be loose and come out easily. Rest hams in the stock for 15-20 minutes (30 minutes, ideally), so the meat softens and relaxes. Lift out the hams and set aside until cool enough to handle. Strain off 900ml/1½ pint ham stock into a jug and set aside. Reserve leftover stock.
• Now prepare the lentils. First blanch them by plunging them into a pan of boiling water, then drain into a sieve and refresh under the cold tap. This process not only rinses the lentils well, but it also speeds up the entire braising process.
• Melt the butter in a medium saucepan. Add the diced onion, carrot and celery, cover the pan and cook without colouring for 5-6 minutes. Tip in the blanched lentils, then pour in 900ml/1½ pint strained stock. Bring the lentils to a simmer and cook for about 30 minutes - check occasionally and top up with more stock if needed - until tender. I prefer the braised lentils to have quite a loose final consistency without being over watery.
• About 10 minutes before the lentils are ready, strip off the skin and fat from the hams with a knife, then remove the meat from the bones and cut it into rough pieces or shred it with your fingers. To serve, add the shredded ham and the coarsely chopped parsley to the lentils, and season with a twist of pepper. If you think you need a little more liquid, simply stir in an extra ladle or two of strained stock.