Combine in crock:
1 1/2 c. lentils, rinsed and drained
1/2 cup chopped ham
1 medium sized red onion, finely diced
2 cloves garlic, minced, pressed or cheat and use from tube like I do
1 dry bay leaf
1/4 tsp each: dry rosemary and pepper
3 cups water
Cover and cook on low for 6-7 hours til lentils are tender. Drain lentil mixture of excess liquid if necessary and remove bay leaf. Can be used as side side at this point or "dress" for salad by tossing lentils with
2T. Olive oil
1/3 c. Red Wine Vinegar
1/3 c. fresh chopped italian parsley
Salt and pepper to taste.
Serve over salad greens of choice.