Leftover Ham and Lentil Stew with Sweet Potatoes

This hearty ham and lentil stew turns two cups of leftover cooked ham into a filling family dinner with green lentils, sweet potatoes, vegetables, and a savoury broth with pieces of tomato. It’s an economical one-pot meal made with pantry staples and a few ingredients from the freezer.

The dried green lentils give the stew substance, while the sweet potatoes add a little sweetness that balances the salty, smoky flavour of the ham. A combination of garlic, smoked paprika, and cumin brings everything together without needing a complicated seasoning blend.

I made this stew in my Dutch oven with a carton of chicken broth, frozen mirepoix, and leftover diced ham. Rather than using a ham bone to make stock or cooking the lentils separately, I let the ham simmer alongside the vegetables and lentils, adding the tomatoes toward the end.

Quick Answer

Ham and lentil stew is a hearty one-pot meal made with cooked ham, dried lentils, vegetables, and broth. This version uses leftover diced ham, whole green lentils, sweet potatoes, and canned tomatoes. The ham flavours the broth as the lentils cook, creating a satisfying family dinner without needing homemade stock.

One thing I noticed while making this stew was how much liquid remained after the first 20 minutes. The green lentils and sweet potatoes were still fairly firm, so instead of adding more broth, I removed the lid and allowed the stew to continue simmering.

That was a useful reminder that lentils don’t always behave according to a strict cooking time. The amount of liquid, the age of your lentils, and how vigorously your pot is simmering can all affect when they’re ready.

I also held back the drained diced tomatoes until later, giving the lentils time to soften before introducing the acidic tomato juices.

Why You Will Love This Ham and Lentil Stew

Makes Good Use of Leftover Ham: Two cups of diced cooked ham might not be enough to serve another full family dinner on their own. Combining it with lentils and sweet potatoes turns it into a completely different meal without needing to purchase more meat.

Pantry and Freezer Ingredients: Frozen mirepoix removes most of the vegetable chopping, while a carton of chicken broth, dried lentils, and canned tomatoes make this a practical recipe when you’re cooking with what you already have. If you like keeping a ready-to-use vegetable base in your freezer, my guide to freezing homemade mirepoix shows you how to prepare and portion it ahead of time.

A Filling One-Pot Dinner: Whole green lentils hold their shape during cooking and add substance to the stew. The sweet potatoes soften in the broth, creating a hearty meal that doesn’t require several side dishes.

How to Make Ham and Lentil Stew

Before starting, wash the sweet potatoes under cool running water to remove any dirt, then dry them so they aren’t slippery. Use a vegetable peeler to remove the skins, peeling away from your hands. Sweet potatoes can be quite hard, so place one on a sturdy cutting board and carefully slice a thin piece off one long side to create a flat surface. Rest it on that flat side so it won’t roll while you’re cutting.

Using a sharp chef’s knife, cut the sweet potato crosswise into shorter sections about 1–1½ inches long. Stand each section on one of its flat, cut ends, then carefully slice it into thick pieces. Lay those pieces flat and cut them into strips, then into evenly sized, bite-sized cubes, approximately ¾ inch across. Take your time and keep your fingers tucked away from the blade. If the knife gets stuck, don’t force it or twist it sideways. Carefully withdraw it and work with smaller sections. Measure out 2½ cups of cubed sweet potato.

Cut the leftover cooked ham into small cubes as well. Place the dried green lentils in a colander and rinse them under cool running water, checking for any small stones or debris. Drain the lentils well and set them aside. Drain approximately ⅔ cup of canned diced tomatoes so they’re ready to add later.

Heat one tablespoon of cooking oil in a Dutch oven over medium heat. Add two cups of frozen mirepoix and three cloves of minced garlic. There’s no need to thaw the mirepoix first. Sauté together for approximately 5–7 minutes, stirring occasionally, until the vegetables begin to soften and much of the moisture from the frozen vegetables has evaporated.

Add two cups of diced leftover cooked ham, one teaspoon of smoked paprika, ¾ teaspoon of ground cumin, and ½ teaspoon of black pepper. Stir everything together for approximately one minute to coat the ham and vegetables with the seasonings.

Add the rinsed dried green lentils and cubed sweet potatoes. Pour in the 3¾ Cups Chicken Broth (900 mL Box) and stir, using your spoon to push the lentils and sweet potato pieces beneath the surface of the broth so they cook evenly. Turn up the heat enough to bring the mixture to a boil, then lower it to a gentle simmer. You should see small, steady bubbles breaking the surface rather than the entire pot boiling vigorously. Cover the Dutch oven and cook for approximately 15–20 minutes.

After the initial simmer, remove the lid and carefully test a few lentils and a piece of sweet potato. The lentils may still feel firm or chewy in the centre, and the sweet potatoes may resist when pierced with a fork. In my batch, both were still somewhat firm, and there was quite a bit of liquid remaining. I left the lid off and continued simmering for another 15 minutes, stirring occasionally. This brought the total simmering time to approximately 30–35 minutes while allowing some of the excess broth to evaporate.

When the green lentils are beginning to soften but aren’t quite tender, stir in approximately ⅔ cup of drained diced tomatoes. Continue simmering for another 10–25 minutes, checking occasionally. The lentils should be tender when bitten, without a hard or chalky centre, and a fork should slide easily into the sweet potato cubes. If the stew becomes too thick before the lentils finish cooking, add a small splash of hot water or broth, stir, and continue simmering until everything is tender.

Once the lentils and sweet potatoes are fully cooked, taste a spoonful of the broth. The leftover ham and chicken broth already contribute salt, so you may not need to add any more. If the stew is thinner than you’d like, allow it to simmer uncovered for a few more minutes, stirring occasionally.

Remove the Dutch oven from the heat and ladle the stew into bowls. The finished ham and lentil stew should have tender green lentils, soft sweet potatoes, and small pieces of ham throughout a thick, savoury broth.

Ingredients

This leftover ham and lentil stew uses familiar ingredients that work together to create a substantial meal. The cooked ham adds savoury flavour, while the green lentils and sweet potatoes give the stew its hearty texture. A few pantry seasonings bring everything together without overpowering the individual ingredients.

Leftover Cooked Ham: Adds a savoury, slightly smoky flavour to the broth as it simmers. Cutting the ham into small cubes distributes it throughout the stew, so you get pieces of meat in every spoonful.

Frozen Mirepoix: A combination of onions, carrots, and celery creates the aromatic flavour base. The onions contribute sweetness, the carrots add a mild earthy flavour, and the celery brings a subtle savoury note. Frozen mirepoix also saves preparation time.

Dried Green Lentils: Give the stew its hearty texture and make it more filling. Unlike red split lentils, whole green lentils tend to retain their shape during cooking, creating distinct, tender bites rather than dissolving into the broth.

Sweet Potatoes: Add a gentle natural sweetness that balances the salty ham and smoky seasonings. As they cook, the cubes become soft and tender, with some pieces potentially breaking down and helping thicken the stew.

Chicken Broth: Forms the savoury base of the stew and provides the liquid needed to cook the dried lentils and sweet potatoes. It also carries the flavours of the ham, vegetables, and spices throughout the dish.

Diced Tomatoes: Add small bursts of tomato flavour and mild acidity that balance the richness of the ham and sweetness of the potatoes. Draining the tomatoes keeps additional liquid to a minimum, helping maintain the stew’s thick consistency.

Garlic: Adds an aromatic, savoury depth to the vegetable base. Sautéing it with the mirepoix allows its flavour to develop before the remaining ingredients are added.

Smoked Paprika: Brings a warm, smoky flavour that complements the cooked ham and adds depth to the broth without introducing significant heat.

Ground Cumin: Adds a warm, earthy flavour that works particularly well with lentils and sweet potatoes. It rounds out the smoky seasoning without overpowering the other ingredients.

Black Pepper: Provides a gentle peppery warmth that balances the sweeter vegetables and savoury broth.

Cooking Oil: Helps soften the mirepoix and garlic during sautéing, allowing their flavours to develop before the broth and remaining ingredients are added.

Ham and Lentil Stew Substitutions and Variations

Ham: Leftover baked ham, spiral ham, or diced ham steaks can be used. Smoked turkey is another option for a different flavour.

Mirepoix: Use freshly chopped onions, carrots, and celery in place of frozen mirepoix. You’ll need approximately two cups total.

Green Lentils: Whole brown lentils can replace green lentils. Red split lentils are another option, but they cook faster and break down more, producing a softer, thicker stew. If using red lentils, add them around the same time as the tomatoes, once the sweet potatoes are tender.

Sweet Potatoes: Regular white or yellow potatoes can be used instead. Butternut squash is another option that provides a similar sweetness.

Chicken Broth: Reduced-sodium chicken broth, vegetable broth, or homemade chicken stock can be used.

Diced Tomatoes: Fresh chopped tomatoes can replace the canned diced tomatoes. Use approximately one cup, removing excess seeds and liquid to maintain the stew’s thick consistency.

Garlic: Jarred minced garlic can replace fresh garlic. Use approximately 1½ teaspoons in place of the three cloves.

Smoked Paprika: Regular sweet paprika can be used, although it won’t provide the same smoky flavour.

Ground Cumin: Ground coriander can be used for a different, slightly citrusy flavour.

Black Pepper: White pepper can be used instead, although its flavour is slightly different.

Optional Parsley: Add fresh chopped parsley or frozen parsley near the end of cooking. Chopped cilantro is another option for a different herbal flavour.

Expert Tips, Serving and Storing Suggestions

Tip #1: Don’t Automatically Add More Broth. Dried lentils absorb liquid as they cook, but that doesn’t mean you’ll always need to add more. My stew still had plenty of liquid after the first 20 minutes, so I continued cooking with the lid off. Judge the amount of liquid in your own pot before adding extra water.

Tip #2: Cook the Lentils Until Tender. Green lentils can take longer to soften than expected. Taste a few before deciding the stew is finished. They should be tender throughout rather than firm or chalky in the centre.

Tip #3: Add the Tomatoes Later. Acidic ingredients such as tomatoes can slow the softening of lentils. Adding the tomatoes once the lentils are approaching tenderness helps avoid extending the cooking time unnecessarily.

Tip #4: Keep the Sweet Potato Cubes Consistent. Cutting the sweet potatoes into similar-sized pieces helps them cook evenly. Some pieces may soften enough to thicken the stew naturally, which works well in this recipe.

Tip #5: Taste Before Salting. Leftover ham and packaged chicken broth can already contain quite a bit of sodium. I recommend waiting until the stew is finished before deciding whether additional salt is needed.

Tip #6: Use the Lid to Control the Consistency. If your stew has more broth than you’d like, simmer uncovered to allow some liquid to evaporate. If the liquid is reducing too quickly, partially cover the pot or add a small amount of hot water.

Serving Suggestions

This hearty ham and lentil stew is filling enough to serve as a complete family dinner. If you enjoy making warming stews in cooler weather, you might also like my Irish beef stew with dumplings, another comforting meal for when you want something substantial.

A slice of crusty bread would be lovely for soaking up the savoury broth. You could also serve this stew with my homemade buttermilk cheese biscuits for a hearty, comforting family dinner.

You could also serve smaller portions with a simple vegetable side dish if you want to stretch the stew over more servings. If your family enjoys thick soups that eat like a meal, my hearty hamburger soup recipe is another filling dinner made with meat and vegetables.

Because the recipe already contains ham, green lentils, sweet potatoes, carrots, celery, and tomatoes, there’s no need to prepare an elaborate meal alongside it.

How to Store Ham and Lentil Stew

Transfer leftovers to shallow airtight containers and refrigerate promptly.

Because this stew uses leftover cooked ham, it’s important to consider how long the ham has already been refrigerated. Health Canada’s safe food storage guidelines recommend keeping cooked ham refrigerated for no longer than 3–4 days at 4°C (40°F) or below.

Making the ham into stew doesn’t restart that storage period, so plan to use or freeze your leftovers promptly. Transfer the stew into shallow containers to cool quickly, and refrigerate within two hours.

When reheating, heat the stew thoroughly to 74°C (165°F), adding a little broth or water if it has thickened during storage.

Making the Most of Leftover Ham

There’s something satisfying about taking a small amount of leftover meat and turning it into a completely new dinner.

Two cups of ham might not go far when served on its own, but paired with dried green lentils, sweet potatoes, and a few pantry ingredients, it becomes a substantial pot of stew.

That’s the kind of practical family cooking I love — using the food that’s already available, keeping grocery costs manageable, and making something everyone can sit down and enjoy.

If you still have cooked ham to use, my ham and asparagus quiche is another option for turning leftovers into a family meal. Do you usually turn your leftover ham into soup, sandwiches, or another family favourite?

Meet Amber

I’m the home cook and recipe creator behind A Cents For Cookery. I learned to cook growing up off-grid in Northern Ontario, where meals were made on a woodstove and preserving, baking, and making ingredients stretch were part of everyday life. Here I share practical family recipes, homemade baking, vintage-inspired cooking, and the kitchen knowledge I’ve picked up over the years to help you make the most of the food you have.

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