If you’re looking for a way to use up leftover ham, look no further than this simple stew. Serve it up with fresh buttery biscuits for a meal that will hit the spot on a busy weekday.
- 1 (16-ounce) package dried lentils
- 4 cups water
- 3 cups diced cooked ham
- 2 cups chopped celery
- 2 cups chopped carrot
- 2 (10-ounce) cans chicken broth
How to Make It
- Combine all ingredients in a large bowl. Label a 1-gallon freezer bag, place it in another large bowl, and pour in the stew mixture. Squeeze the remaining air out of the bag and seal it. Lay the bag flat to freeze.
- Allow the stew to thaw overnight in the refrigerator. On serving day, pour the mixture into the slow cooker, cover it, and cook on low for 7–9 hours.