Ham and lentil soup

2 large onions, chopped
3 stalks celery, chopped
3 carrots, chopped
6 cups vegetable or chicken broth
1 cup green lentils
1 cup cooked ham, cubed
handful fresh rosemary, chopped
handful fresh sage, chopped
handful fresh parsely, chopped
plain yogurt

Cook onions, carrots and celery until soft. Add stock and lentils, boil for one hour or until lentils soft. Lightly mash lentils and vegetables in broth. Add ham and fresh herbs. Garnish with yogurt and black pepper.

Served with dark bread and apple slices.