Lentil Soup

1# Lentils, picked over
1 ham hock
2 Tbsp. olive oil
1 large onion, diced
2 stalks celery, diced
1 large carrot, diced
2 large cloves garlic, minced
2 qts. chicken stock
2 bay leaves
1 large handful fresh thyme
4 Tbsp. fresh parsley, chopped
salt and pepper, to taste

Place a large stock pot over medium high heat.  Add oil and heat until shimmering. Add onions, celery, and carrots.  Mix well and cook until vegetables start to soften. Add ham hock and garlic, mix and cook for 1-2 minutes.  Add lentils, bay leaves, thyme, and stock.  Bring to a boil and immediately reduce heat to a simmer.  Cook until lentils are soft, about 1 hour.  Remove ham hock, thyme stems, and bay leaves.  Discard leaves and stems, dice all meat off of hock, reserve.  Remove half of the solids from pot and reserve.  Using a hand wand puree the remaining soup in the pot.  Return ham and solids back to the soup, add parsley and correct seasoning with salt and pepper.  Serve and enjoy!