Place all of stock ingredients into a large soup pot, bring to a boil, then lower to a simmer and cook for two hours. When it first comes to a boil, use a ladle and skim off and discard brown foam that forms at the top.

After two hours strain the stock. Skim off fat that floats to the top and discard. You should be left with 10 cups of stock. If you have less, make up the difference with beef, chicken or vegetable stock. If you have more, cook down to evaporate to 10 cups (2 quarts and 2 cups)

Remove carrots, mash and set aside.

Remove bones and pick the meat and set aside, you should have about three cups of meat. Discard bones and remaining solids.

In 6-quart pot, heat olive oil over medium and add raw diced carrots, onion, celery and garlic and saute three minutes.

Add potato, tomato, thyme, cumin, coriander, lentils and stock and bring to a boil.

Reduce to a simmer and cook 40-50 minutes until lentils are tender.

Remove from heat and add in the mashed carrots, then with an immersion blender, puree about half and leave half. The mixture should be creamy but still have solids.

Add the reserved meat, taste and adjust seasoning and serve. I added a little more salt and pepper but not much since the ham bone was salty.