2 lb. fully cooked ham shank
1 1/2 c. dried lentils
3 tbsp. butter
1/2 c. chopped celery
1/2 c. chopped leek
1/2 c. chopped onion
1 sm. clove garlic, crushed
1 3/4 tsp. salt
1/4 tsp. dried thyme leaves
1/4 tsp. coarsely ground black pepper
1 c. sliced frankfurters, about 3
Dairy sour cream
Chopped parsley

1. Trim excess fat from ham shank.

2. In large kettle, combine ham shank and lentils with 5 cups cold water; bring to boiling.

3. Reduce heat; simmer, covered 1 hour.

4. Meanwhile, melt butter in medium skillet. Add celery, leek, onion, and garlic, saute 5 minutes.

5. Add sauteed vegetables, salt, thyme, and pepper, along with 2 cups water, to ham shank and lentils. Simmer, covered until lentils are tender, about 30 minutes.

6. Remove ham from soup; cool. Then cut ham from bone, and dice.

7. With potato masher, mash vegetables, right in kettle; leave some lentils whole.

8. Add diced ham to soup, along with frankfurters; simmer, covered, 30 minutes longer. (For a very thick soup, simmer uncovered.)

9. Serve topped with sour cream and parsley. Makes 8 cups; 8 servings.