Recipe: Lentils with Garlic and Rosemary (crock pot)

LENTILS WITH GARLIC AND ROSEMARY

5 cups water
3 cups chopped onion
2 cups diced cooked ham
1 cup diced carrot
1 tsp dried rosemary, crushed
3/4 tsp rubbed sage
1/4 tsp pepper
1 lb dried lentils
1 (14 1/2 oz.) can fat-free beef -broth
2 garlic cloves, chopped
1 bay leaf
Chopped fresh parsley (optional, for garnish)

Combine all ingredients except parsley in an electric slow cooker.

Cover with lid, and cook on high-heat setting for 3 to 4 hours, or until lentils are tender. Discard bay leaf. Garnish with chopped fresh parsley, if desired.

Makes 11 servings (serving size: 1 cup)
Source: Cooking Light magazine, September, 1995