# What You Need:
→ Broth Base
01 - 1 meaty ham bone from cooked ham, excess fat trimmed
02 - 10 cups cold water
03 - 2 bay leaves
04 - 6 black peppercorns
→ Vegetables and Lentils
05 - 1.5 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 - 0.5 teaspoon dried rosemary
15 - Salt and freshly ground black pepper to taste
16 - 2 tablespoons fresh parsley, chopped for garnish
17 - Lemon wedges for serving, optional
# 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 sizes. Rinse lentils thoroughly under cold water.
03 - Remove ham bone from pot and set aside to cool slightly. Strain broth through a fine-mesh strainer, discarding solids. Return clear broth to the pot.
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 broth along with potatoes, lentils, thyme, and rosemary. Simmer over medium heat for 35 to 40 minutes until lentils and vegetables are tender.
06 - While soup simmers, remove cooled ham bone and pick any meat from the bone. Chop meat into bite-sized pieces and return to the soup.
07 - Taste soup and adjust seasoning with salt and pepper as needed. Remove and discard bay leaves.
08 - Ladle soup into bowls and garnish with fresh chopped parsley. Serve with lemon wedges on the side if desired.
