Ingredients

• 2 cups dried brown lentils , rinsed and drained
• 3 cups chicken stock
• 1 bay leaf
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 1 cup cooked , cubed ham
• 1 teaspoon Worcestershire sauce
• 0.5 teaspoons garlic powder
• 0.25 teaspoons freshly grated nutmeg
• 5 dropss hot pepper sauce
• 0.25 teaspoons caraway seed
• 0.5 teaspoons celery salt
• 1 tablespoon chopped fresh parsley
• 0.5 teaspoons ground black pepper

Instructions

1. 1 Place lentils in a 5- to 6-quart slow cooker. Add chicken stock, bay leaf, carrots, celery, onion, and ham. Season with Worcestershire sauce, garlic powder, nutmeg, hot pepper sauce, caraway seed, celery salt, parsley, and pepper.
2. 2 Cover, and cook on Low for 8 to 10 hours. Remove bay leaf before serving.

Nutrition per serving