Lentils with Ham and Rosemary

(not Your Mother’s Slow Cooker Cookbook)

2 medium size yellow onions, chopped

2 cups diced cooked ham (i.e. black forest ham)

1 cup diced carrot or parsnip

1 cup chopped celery

2 cloves garlic, chopped

3/4 tsp dried rosemary, crushed

3/4 tsp rubbed sage

1/4 tsp freshly ground pepper

1 bay leaf

1 pound dried brown lentils, picked over and rinsed

1 14.5 oz can beef broth

5 cups water

Chopped flat leaf parsley for serving

Saute onions, carrots and celery in olive oil

Combine with all other ingredients in crock pot. Cover and cook on high until the lentils are tender, 2 1/2 to 3 hours. Add boiling water for soupier lentils.

Discard bay leaf, garnish with parsley, if desired, before serving.

 

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