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Recipe submitted by Gary Wall - 2003 1st Annual 2nd Place NPGA Pulse Cook-off Winner

Ingredients
Ham with bone in                                               
1 c.p thin-diced carrots
2 c. lentils                                                       
Season to taste, salt, pepper, and garlic powder
½ c. chopped onions                                             
½ tsp. ground cumin (optional)
½ c. chopped celery                                              
2 T. hot sauce (optional)
 
Directions
In a large saucepan add 8 cups of water and cook ham with bone until ham falls of the bone.
Cook 2 cups of lentils in ham juice and deboned ham, add at the same time onions, celery, carrots.
Cook until lentils and vegetables are tender, add salt and pepper to taste.
 
Optional: add tsp ground cumin, a little hot sauce or 2 Tbsp vinegar