Step 1

In a 3-quart saucepan or Dutch oven, heat olive oil over medium-high heat until shimmering. Sauté carrots, celery, and onion until softened and translucent, about 5 minutes.

Step 2

Stir in broth, water, lentils, ham bone, garlic powder, cumin, paprika, thyme, and bay leaf. Bring to a boil. Simmer until lentils are tender, 45 minutes to 1 hour.

Step 3

Remove ham bone and bay leaf. Chop ham from bone and return to pot. Add additional leftover ham, if using, and cover until heated through, about 5 minutes. Season to taste with salt and pepper and garnish with parsley if desired.

Step 4

In a 3-quart pan or Dutch oven, heat olive oil over medium-high heat until shimmering. Sauté carrots, celery, and onion until softened and translucent, about 5 minutes.

Step 5

Stir in broth, water, lentils, ham bone, garlic powder, cumin, paprika, thyme, and bay leaf. Bring to a boil. Pour into slow cooker. Heat on HIGH for 3 to 4 hours, LOW for 6 to 8 hours, or until lentils are tender.

Step 6

Remove ham bone and bay leaf. Chop ham from bone and return to slow cooker. Add additional leftover ham, if using, and cover until heated through, about 5 minutes. Season to taste with salt and pepper and garnish with parsley if desired.

Step 7

Press the Sauté button on your Instant Pot and heat olive oil until shimmering. Sauté carrots, celery, and onion until softened and translucent, about 5 minutes.

Step 8

Stir in broth, water, lentils, ham bone, garlic powder, cumin, paprika, thyme, and bay leaf. Secure the lid, close the pressure valve, and cook at high pressure for 35 minutes.

Step 9

Allow the pressure to release naturally. Remove ham bone and bay leaf. Chop ham from bone and return to Instant Pot. Season to taste with salt and pepper and garnish with parsley if desired.