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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|Serving Size: 1 Serving (223g)|
|Recipe Makes: 10|
|Calories from Fat: 84 (50%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 24.2mg||7 %|
|Sodium 240.2mg||8 %|
|Potassium 476.1mg||13 %|
|Total Carbohydrate 12.7g||4 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 7.3g|
|Protein 9.2g||13 %|
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Calories per serving: 169
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