- 2 cups dried brown lentils, rinsed and drained
- 3 cups chicken stock
- 1 bay leaf
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup cooked, cubed ham
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly grated nutmeg
- 5 drops hot pepper sauce
- 1/4 teaspoon caraway seed
- 1/2 teaspoon celery salt
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon ground black pepper
- Place lentils in a 5 to 6 quart slow cooker. Add chicken stock, bay leaf, carrots, celery, onion, and ham. Season with Worcestershire sauce, garlic powder, nutmeg, hot pepper sauce, caraway seed, celery salt, parsley, and pepper.
- Cover, and cook on Low for 8 to 10 hours. Remove bay leaf before serving.