Mom's Lentil Stew

1 cup dry lentils
4 cups water or beef broth
3 carrots chopped
1 14 oz can diced tomatoes, undrained
1/2 cup finely chopped onion or 1 1/2 tbs dried minced onion
1 tbs worcestershire sauce
2 tsp salt (reduce by 1/2 if using ham or beef bouillon in broth)
1/4 tsp black pepper
1 bay leaf
1 cup diced ham (optional)

Rinse lentils, combine with water or broth, chopped onion, seasoning and ham (optional), in a large sauce pan. Bring to a boil; reduce heat. Simmer for 15 minutes. Add chopped vegetables. Simmer for 15 to 20 minutes more until carrots and lentils are tender.

Discard bay leaf before serving.

I've done this recipe in a crock pot and it turns out just great. It's one of those dishes that tastes better the next day.