Lentil Soup

This Lentil Soup was out of this world--or as a friend of mine says--off the hook.

Here it is:

6 cans chicken stock (or homemade stock--I used half duck stock and it was fantastic)
3 carrots
3 ribs celery
4 onions
one head of garlic
ham bone or diced ham (obviously works best if you've had spiral ham and have frozen the bone for soup--but you can substitute diced ham or smoked ham hocks if you can find them--bones do add a particular dynamic)

Easy as heck--in big pot, saute most of the onions for 5 minutes on high (I say most, because I don't like to sweat it all)--then add the rest of the vegetables--to really kick it up a notch, add two halved shallots. crush some of the garlic, smash the rest. Use the whole head. Let mix and add ham bone whatever. Let mix and go to town for about 5 minutes. Then add stock. Bay leaf, salt, pepper, spices--which ought to consist of thyme, rosemary, sage, oregano what-have-you. Mostly thyme. If you dont have the rest, dont sweat it. Bring to boil and reduce to simmer for 45 min-1 hour.

After 45-1 hour, add Lentils. A whole package. Let her mix in and simmer and let it go about another 2 hours. Finis. Check spices and adjust accordingly. If you find about 30 minutes before it should be done that it is too soupy and not enough flavor, add 5 more smashed garlic cloves and take off the loosely covered lid. Let it simmer away like that.