1/2 c. each finely chopped onion, carrot, celery and pepper
1/2 c. eggplant
1/2 c. chopped tomatoes
3 cloves garlic, minced
1 1/2 qts. water
4 1/2 oz. uncooked lentils
4 oz. boiled ham, diced
4 packets instant chicken broth seasoning
Dash salt and pepper

Cook vegetables in 4 quart saucepan, stirring constantly, until onion is translucent. Add remaining ingredients and stir well to combine, let simmer over low heat, stirring occasionally, until vegetables and lentils are tender, 30 to 35 minutes.