Lentil Soup - cooking recipe

Ingredients

1 1/2 c. dried lentils
6 c. water
1 Tbsp. beef bouillon granules
1 (16 oz.) can whole tomatoes
2 Tbsp. dried parsley flakes
1 large onion, finely chopped
1 medium carrot, thinly sliced
4 medium potatoes, peeled and cubed
1 bay leaf
1/2 to 1 tsp. salt
1/4 tsp. pepper
1 clove garlic, crushed
1 c. chopped ham

Preparation

Coarsely chop tomatoes. Combine all ingredients (include tomato juice from can) in large Dutch oven. Bring to a boil. Cover. Reduce heat. Simmer 1 1/2 hours. Remove bay leaf. Makes 2 1/2 quarts.