2 c. dried lentils
8 c. water
1 lg. slice or bits of leftover baked ham
1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped carrots
3 tbsp. snipped parsley
1 clove garlic, minced
2 1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried oregano, crushed
1 (16 oz.) can tomatoes
2 tbsp. wine vinegar

Rinse lentils well. Drain. Add all ingredients except tomatoes and vinegar. Cover. Simmer 1 1/2 hours. Add undrained tomatoes and vinegar. Simmer 30 minutes longer covered. Adjust seasonings, if necessary.