Ham And Lentil Stew

• 2 leeks
• 1 meaty ham bone from a spiral sliced ham
• 4 carrots, sliced into 1/2
• 1/2 green bell pepper, chopped
• 1 cup dried lentils
• 1/3 cup chopped fresh parsley
• 1 (14 1/2-ounce) can diced tomatoes with green pepper and onion, undrained
• 1 (14 1/2-ounce) can beef broth
• 1 (10 1/2-ounce) can beef consomme
• 1 1/2 cups water
• 1/4 teaspoon freshly ground pepper

1. Remove root, tough outer leaves, and tops from leeks, leaving 2" of dark leaves. Slice leeks; rinse well, and drain.
2. Place ham bone in a 5-quart electric slow cooker. Add leeks and remaining ingredients. Cook, covered, on HIGH 1 hour; reduce heat to LOW, and cook 6 hours. Remove ham bone; cool slightly. Cut off meat and chop. Discard bone; return meat to stew.
3. Dutch Oven Method: Combine all ingredients in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours. Remove ham bone, cut off meat, and continue as directed above.

leeks, ham bone, carrots, green bell pepper, dried lentils, parsley, tomatoes, beef broth, beef consommue, water, freshly ground pepper

Taken from www.myrecipes.com/recipe/ham-lentil-stew (may not work)