Ham and Lentil Soup

So what do you do when you have a ton of left-over ham, and you've already made ham and eggs and ham fried rice?  You start searching the internet!  As a result I found this keeper on All Recipes.  It's supposed to be made in a slow cooker, but since none of the ingredients take very long to cook I just make it in a pot on the stove.  Then I have soup within an hour instead soup in 11 hours.  Very convenient since I'm not always the best at planning ahead!

Ham and Lentil Soup

1 cup dried lentils
1 cup chopped celery
1 cup chopped carrots
1 cup chopped onion (I use 1/2-3/4 cup)
2 cloves garlic, minced
1 1/2 cups diced cooked ham
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
1/4 teaspoon black pepper
32 ounces chicken broth
1 cup water
8 teaspoons tomato sauce

In a 3 1/2 quart or larger slow cooker combine the lentils, celery, carrots, onion, garlic, and ham.  Season with basil, thyme, oregano, the bay leaf and pepper.  Stir in the chicken broth, water, and tomato sauce.  Cover and cook on low for 11 hours.  Discard the bay leaf before serving. 

**OR**

Throw everything in a pot on the stove, bring to a boil, then cover and reduce the heat and simmer on low until the vegetables and lentils are tender and you are ready to eat!