Czech Lentils (Cocka)

• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 ribs celery, sliced thin
• 1 1/2 tablespoons olive oil
• 1 cup green lentils
• 3 cups water
• 5 ounces lean ham, cut into bite-size cubes
• 1 bay leaf
• Freshly ground black pepper to taste
• 1 1/2 teaspoons dried marjoram
• 2 tablespoons white vinegar
• 1/4 teaspoon salt, or to taste

1. Saute onion, garlic and celery in hot oil in a 4- to 6-quart pot until the onion begins to turn golden.
2. Add lentils and stir to coat well; saute another minute or two.
3. Add water, ham, bay leaf and pepper; rub marjoram between palms of hand and add; cover and simmer for 25 to 35 minutes, until lentils are firm but tender.
4. (If water evaporates before lentils are cooked, add a little more.)
5. Drain any excess water; remove bay leaf.
6. Stir in vinegar and salt.

onion, garlic, celery, olive oil, green lentils, water, lean ham, bay leaf, freshly ground black pepper, marjoram, white vinegar, salt

Taken from cooking.nytimes.com/recipes/4710 (may not work)