Lentils with Garlic & Rosemary
11 Servings

2 c Water
3 c vegetable broth
2 c Chopped onions (about 2 small, sweet)
2 c Diced smoked/cooked ham, optional
1 c Diced carrot
1 ts Dried rosemary; crushed(or 1 Tbsp fresh, chopped)
3/4 ts Rubbed sage
1/4 ts Pepper
1 lb Dried lentils
2 Cloves Garlic; chopped
Chopped fresh parsley, optional


Combine all ingredients except fresh parsley in
slow cooker.
Cover and cook on high for 3 hours or
until lentils are tender.
Garnish with parsley, if desired.

Makes 11 1 cup servings.

**I ususally will add diced parsnips, quartered baby potatoes, or other root vegetable. I also never use the same herb combination, and it always turns out great. Use the herbs you like best**