BAKED LENTILS

Ham hock
3 stalks celery, diced
1 large onion, sliced
2 cans diced tomatoes (chopped fresh tomatoes also work well)
2 bay leaves
2 cups lentils, sorted and washed

Pre-cook lentils in saucepan with lots of water until tender (about 20 minutes). While lentils are cooking, put ham hock in a 9x13 pan. Scatter celery, onions and bay leaves around ham. Pour tomatoes around ham. When lentils are pre-cooked, lift them from saucepan to baking pan using slotted spoon so some of the cooking water is transferred but not all. Cover with foil and bake at 275 for 3-5 hours.