Instructions: In a Dutch oven, bring ham bone and water to a boil. Reduce heat; cover and simmer for 1 1/2 hours. Remove ham bone. To broth, add lentils, tomatoes, carrots, celery, onions and seasonings; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until lentils and vegetables are tender.

Meanwhile, remove ham from bone; coarsely chop. Add ham, sausage and parsely to soup; heat through.

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