Lentil Soup

• 1 (16 oz.) pkg. lentils
• 1 carrot, diced
• 1 stalk celery, chopped
• 1 medium onion, chopped
• 1 bay leaf
• 2 or 3 chicken bouillon cubes or 2 to 3 Tbsp. instant broth
• 1/2 tsp. garlic powder
• other spices (such as fines herbes or parsley flakes)
• 1 ham hock
• 1/2 lb. Italian sausage, cut into small pieces

1. Wash lentils as directed on package.
2. Place in kettle and cover with ample water; let stand overnight.
3. Drain and discard the soaking water.
4. Place lentils, ham hock, carrot, celery and onion in crock-pot
5. Cover lentils and ham hock with water and add the bouillon cubes or instant broth.
6. Stir until dissolved.
7. Add sausage, bay leaf and spices to taste.
8. Cover and cook in crock-pot approximately 3 to 4 hours.
9. When soup is almost ready, remove ham hock and cut into small pieces.
10. Return pieces to soup.

lentils, carrot, celery, onion, bay leaf, instant broth, garlic powder, other spices, ham hock, italian sausage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=702706 (may not work)