Lentil-Ham Soup - cooking recipe

Ingredients

1 c. dry lentils
4 c. water
2 c. cubed fully cooked ham
3 medium carrots, coarsely chopped
1 medium onion, chopped (1/2 c.)
1 bay leaf
1/4 tsp. pepper
1/4 tsp. dried marjoram, crushed
1/8 tsp. garlic powder
1 (16 oz.) can tomatoes, cut up
3 Tbsp. snipped parsley

Preparation

Rinse lentils.
Combine lentils and water in a 4-quart Dutch oven.
Stir cubed ham, carrots, onion, bay leaf, pepper, marjoram and garlic powder into lentils in the Dutch oven.
Bring to boiling; reduce heat.
Simmer, covered, about 30 minutes or until lentils are tender.
Stir in undrained tomatoes and parsley.
Heat through.
Discard bay leaf.
Makes 6 servings.