1 c. dry lentils
4 c. water
2 c. cubed lean fully cooked ham (10 oz.)
3 med. carrots, coarsely chopped
1 med. onion, chopped (1/2 c.)
1 bay leaf
1/4 tsp. pepper
1/4 tsp. dried marjoram, crushed
1/8 tsp. garlic powder
1 (16 oz.) can tomatoes, cut up
3 tbsp. snipped parsley

Rinse lentils. In a 4-quart Dutch oven, combine lentils and water. Stir cubed ham, carrots, onion, bay leaf, pepper, marjoram, and garlic powder into the Dutch oven. Bring to boiling, reduce heat. Simmer, covered, about 30 minutes or until lentils are tender. Stir in undrained tomatoes and parsley. Heat through. Discard bay leaf. Serves 6.