Smoky ham & lentil stew

• olive oil↗1 tbsp rapeseed or tbsp
• onion↗1 large

  chopped

• celery stick↗1

  chopped

• smoked paprika↗2 tsp tsp
• Dijon mustard↗1 tbsp tbsp
• bouillon↗2 low-salt chicken or vegetable stock cubes or
• cooked ham↗140g leftover g

  or gammon, cut into chunks

• roasted root vegetables350g leftover g

  (such as potatoes, carrots, parsnips, celeriac or swede), chopped into chunks

• cooked puy lentils↗200g pouch g
• parsley↗small bunch of

  chopped

• crusty bread↗

  to serve

Step-by-step instructions

1. 1

   Heat the oil in a large pan over a medium heat and cook the onion and celery for 8-10 mins until tender. Add the paprika and mustard, cook for 30 seconds more, then crumble in the stock cubes and add the ham along with 1 litre water. Bring to a simmer, then bubble gently for 10 mins.

2. 2

   Tip in the root vegetables and lentils, then season to taste and continue to bubble everything for another 5-10 mins until the stew is piping hot. Just before serving, stir in the parsley, then ladle into bowls and serve with crusty bread on the side for mopping up the stew.