Lentils With Ham and Rosemary |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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A good savory dish for cold weather 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 1/2 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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