1 smoked ham hock
1 pound brown or green lentils, picked over and rinsed
3 cups sliced mushrooms
1 large onion, chopped
1 garlic clove, minced
3 carrots, chopped
3 ribs of celery, chopped
1 teaspoon dried thyme
1 bay leaf4 cups chicken broth
8 cups water
Salt and pepper
3 tablespoons chopped fresh parsleyIn a large pot combine all of the ingredients and bring soup to a boil over moderately high heat. Reduce heat and simmer soup, partially covered, for 1 hour. Remove ham hock from soup, remove meat from bone and shred or dice ham. Stir ham into soup and continue to simmer for another 20 minutes. Taste soup and adjust seasoning with salt and pepper. Stir in parsley and serve hot.
