• *Add more or less chicken broth depending upon what consistency you prefer. 4 cups will yield a thicker, more stew like soup, and 6 will be a thinner, brothier soup.

Pressure Cooker directions

• Place all of the ingredients into the pressure cooker and lock the lid. Set to high pressure for 20-30 minutes. If the lentils aren't cooked enough when you check them, set again for another 10 minutes.
• Remove ham and cut the meat off the bone. Return to soup.
• Spoon into bowls and stir in about a tablespoon of sour cream, if desired. Garnish with fresh chopped parsley.

Stovetop directions

• Place all of the ingredients in a large saucepan and bring to a boil over moderately high heat. Reduce heat to low. Cover and simmer for about an hour, until lentils are tender. Remove ham and cut the meat off the bone. Return to soup.
• Spoon into bowls and stir in about a tablespoon of sour cream, if desired. Garnish with fresh chopped parsley.