As you can probably tell, my method of cooking is very “more or less.” So if I take something out, I just add more of what I like. I really liked how the fresh marjoram tasted and will add more in the next batch. And likely a bit more celery and less carrots (for the same fructose reasons).

I love recipes like this that are so easily adjusted for personal tastes…

Lynette, that sounds great — I don’t eat pork, but I’d substitute turkey ham as you do. Do you think it would work without the tomatoes, though? They’re on my list of no-no’s.

2 cups lentils (rinsed and sorted)
2-3 cups ham, diced (I use turkey ham because regular ham has way too much sugar in the processing for my diabetic husband)
1 carrot, more or less diced
3-5 stalks celery, more or less diced
2 plum tomatoes (about 1 cup) diced
marjoram (fresh is best, but otherwise 1 tsp dried)
1 tsp coriander
1/2 onion diced (if you want…not sure if this acidic?)
You can toss in garlic if you like
2-3 cups water

Cook in crockpot for 8 hours on low. Check at five hours and add another cup of water if all the water is absorbed. At least that’s what the original recipe says. Or you can do it my way. Mix all that up the night before so you don’t have to deal with it on the way out to work in the morning. If all the water is absorbed by the lentils in the morning (and it will be), add another 2 cups water.

But then, I love acidic foods, the sourer the better.

I hope you like them!

cautiously,
Ajay