Sweat the vegetables

• Heat the olive oil in a stockpot over medium heat.
• Add the onion, carrots and celery and cook until softened.
• Stir in the garlic and cook until fragrant.

Build the soup

• Add the ham bone, canned tomatoes, broth, bay leaves and thyme.
• Stir in the rinsed lentils.
• Season with black pepper and a little salt.

Simmer the soup

• Bring to a boil, then lower the heat and cover.
• Simmer until the lentils are tender and the broth is flavorful, skimming any foam.

Finish and serve

• Remove the ham bone and bay leaves.
• Shred any meat from the bone back into the pot.
• Taste and adjust the salt, then ladle into bowls.