Lentil and Ham Soup

1 cup dried lentils
1 cup chopped celery
1 cup chopped carrots
1 cup chopped onion
2 cloves garlic, minced
1-1/2 cups diced cooked ham
1/2 tsp. dried basil
1/4 tsp. dried thyme
1/2 tsp. dried oregano
1 bay leaf
1/4 tsp. black pepper
32 oz. reduced-sodium chicken broth
1 cup water
8 oz. tomato sauce (may want to use no-salt-added)

In a Bean Pot, combine the lentils, celery, carrots, onion, garlic and ham. Season with basil, thyme, oregano, the bay leaf and pepper. Stir in the chicken broth, water and tomato sauce. Cover and cook on 325 for 2.5 hours. Discard Bay Leaf before serving.