Lentil Stew

• 1 lb. lentils
• 1 C. chopped onion
• 4 cloves minced garlic
• 2 T. olive oil
• 8 C. chicken or beef broth
• 1 can stewed tomatoes
• 2 T. Worcestershire sauce
• 1/2 t. dried oregano
• 1/2 t. pepper
• 1/4 t. ground cumin
• 2 bay leaves
• 1 C. chopped carrot
• 6 slices bacon, chopped
• 1-2 C. diced ham

Rinse and sort lentils.  In pot cook garlic and onion in olive oil for 1-2 minutes.  Add broth, tomatoes, Worcestershire, and seasonings.  Bring to boil.  Cover and simmer for 15-20 minutes.

Next add carrots, bacon, and ham and simmer for 30-40 minutes more or until lentils are soft.  Discard bay leaves before serving.