Ingredients

• 2 medium yellow onions, chopped
• 2 cups diced cooked ham
• 1 cup diced carrots or 1 cup parsnip
• 1 cup chopped celery
• 2 garlic cloves, minced
• 3/4 teaspoon dried rosemary, crushed
• 3/4 teaspoon rubbed sage
• 1/4 teaspoon pepper
• 1 bay leaf
• 1 lb dried brown lentils, picked over and rinsed
• 1 (14 1/2 ounce) can beef broth
• 5 cups water (or as needed to cover everything by 3 inches)
• chopped fresh flat-leaf parsley

Directions

1. Combine the first 12 ingredients in a slow cooker; cover and cook on HIGH for 2 ½ to 3 hours until lentils are tender; season to taste with salt, if needed.

2. Add boiling water if you want soupier lentils.

3. Discard bay leaf; garnish with parsley and serve.

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