Swirl the extra virgin olive oil into a heavy-bottomed stockpot over medium high heat. Add the ham to the pan and stir, frying the ham until it takes on some colour and is fragrant. Reduce the heat to medium low and add the diced carrots, onions, and celery. Sautee the mixture, stirring from time to time, until the onions become translucent. Stir in the garlic and cook until fragrant. Add the remaining ingredients and raise the heat to high. Stir well to combine and bring to a boil. Partially cover the pot, reduce the heat again to medium low, and simmer until the lentils are tender, about 45 minutes. If the stew begins to dry out too much before the lentils are tender, stir in a little additional water to help loosen it up and add moisture until everything is quite tender.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.