Rinse lentils. In deep pan boil 3 cups of chicken broth and add lentils. Simmer for 20 minutes. In a pan heat olive oil, add onion, garlic cook for 4 minutes and add thyme, ham and carrots with salt and pepper and cook until garlic starts to turn brown. Add mixture to lentils and cook until done. Serves 6
*We always eat lentil at my house the first of the year for prosperity!
FYI- Lentils are part of the legume family. Lentils are seeds of a plant whose botanical name is Lens ensculenta. They grow in pods that contain either one or two lentil seeds that are round, oval or heart-shaped disks. Lentils are a good source of protein, calcium, phosphorus, magnesium, vitamin B and iron. They are high in nutritional value and are available throughout the year and can be purchased fresh, frozen or canned and are often put in salads and soups. Lentils are rich in both the soluble and insoluble dietary fiber which is helpful in preventing digestive disorders and heart diseases. They are also extremely useful in lowering cholesterol and managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. Lentils are believed to have originated in central Asia and the history of lentils can be traced back to over ten thousand years. The ancient Greeks were known to use lentils in a variety of ways including for making bread. They are also mentioned in the Holy Bible. Lentils are classified according to whether they are large or small in size with dozens of varieties of each being cultivated. While the most common types in the United States are either green or brown, lentils are also available in black, yellow, red and orange colors. They are sold whole or split into halves. Some of the commercial producers of lentils include India, Turkey, Canada, China and Syria.