# What's Needed:
→ Broth Base
01 - 1 meaty ham bone from cooked ham with excess fat trimmed
02 - 10 cups cold water
03 - 2 bay leaves
04 - 6 black peppercorns
→ Vegetables and Lentils
05 - 1½ cups dried brown or green lentils, rinsed
06 - 2 medium carrots, peeled and diced
07 - 2 medium parsnips, peeled and diced
08 - 2 medium celery stalks, diced
09 - 1 large yellow onion, diced
10 - 2 medium Yukon Gold potatoes, peeled and diced
11 - 2 cloves garlic, minced
12 - 2 tablespoons olive oil
→ Seasonings and Garnishes
13 - 1 teaspoon dried thyme
14 - ½ teaspoon dried rosemary
15 - Salt and freshly ground black pepper to taste
16 - 2 tablespoons fresh parsley, chopped
17 - Lemon wedges for serving
# How To Make It:
01 - Place ham bone, water, bay leaves, and peppercorns in a large stockpot. Bring to a boil over medium-high heat, skimming any foam that rises to the surface. Reduce heat and simmer partially covered for 1 hour 15 minutes.
02 - While broth simmers, prepare all vegetables by peeling and dicing to uniform size. Rinse lentils thoroughly under cold water.
03 - Remove ham bone and set aside to cool slightly. Strain broth through a fine mesh strainer, discarding all solids. Return clear broth to the stockpot.
04 - Heat olive oil in a large skillet over medium heat. Add diced onion, carrots, parsnips, and celery. Sauté for 5 minutes until vegetables begin to soften. Add minced garlic and cook for 1 minute more.
05 - Transfer sautéed vegetables to the broth. Add diced potatoes, rinsed lentils, dried thyme, and rosemary. Simmer over medium heat for 35 to 40 minutes until lentils and vegetables are completely tender.
06 - While soup simmers, hand-pick any meat from the cooled ham bone, chop into bite-sized pieces, and return to the pot.
07 - Taste soup and adjust seasoning with salt and freshly ground black pepper as needed. Remove and discard bay leaves.
08 - Ladle soup into serving bowls. Garnish each portion with fresh chopped parsley and serve with lemon wedges on the side.
