Lentils with Garlic and Rosemary

¾ cup chopped onion
½ cup diced cooked ham
¹⁄³ cup diced carrot
1 teaspoon crushed dried rosemary 
¾ teaspoon dried sage 
¼ teaspoon ground black pepper
¹⁄³ pound dried lentils
4 ounces fat-free beef broth 
2 cloves garlic, chopped 
1 bay leaf
Chopped fresh parsley, optional

Pour 1½ cups of water into an electric slow cooker (Crock-Pot). Add all ingredients except the parsley. Cook covered on highheat setting for 3 hours, or until lentils are tender. Remove bay leaf; garnish with parsley before serving. 
Makes 4 servings.