Lentil Soup

1 lb bag dry lentils
2-3 carrots, peeled/chopped
2 stalks celery chopped
1 medium onion chopped
1/2 lb. baked ham cubed (optional)
4-5 chicken bouillon cubes
3-4 garlic cloves minced
2 Tbs. olive oil
sage and thyme to taste

In large 5 qt. kettle (after rinsing lentils) bring approx. 6 cups of water to a boil with lentils. Reduce heat and simmer until desired softness is reached (I typically let mine simmer double the recommended 30 min.).

In separate skillet saute carrots, celery, garlic and onion (and ham if you choose to use it) in olive oil until tender. Add to soup and add bouillon cubes/seasoning to taste.