Recipe - Lentils With Garlic And Rosemary

5 cup Water
3 cup Chopped onion
2 cup Diced cooked ham
1 cup Diced carrot
1 teaspoon Dried rosemary, crushed
Three fourths teaspoon Rubbed sage
One fourth teaspoon Pepper
1 pound Dried lentils
14 One fourth ounce Fatfree beef broth, (1 can)
2 Cloves garlic, chopped
1 Bay leaf
Chopped fresh parsley,
(optional)

Combine first 11 ingredients in an electric slow cooker. Cover with lid,
and cook on highheat setting for 3 hours or until lentils are tender.
Discard bay leaf. Yield: 11 servings (serving size: 1 cup).

Per serving: 211 Calories; 3g Fat (13% calories from fat); 18g Protein; 30g
Carbohydrate; 15mg Cholesterol; 423mg Sodium

Serving Ideas : Garnish with parsley, if desired.

Recipe by: Cooking Light, Sept. 1995, page 159

Posted to MCRecipe Digest V1 #392 by igor@digex.net on Jan 28, 1997.