This Recipe comes from Gourmet magazine.

Ingredients:

3 slices bacon, chopped
1 onion, chopped
1 carrot, chopped
1/4 cup chopped leek (white and green part only)
1 large garlic clove, minced
6 cups canned low-salt chicken broth
1/2 cup lentils
1/2 cup split peas
1/2 large potato, peeled, grated
1 smoked ham hock
1/4 cup chopped celery with leaves
1/4 tsp dried thyme
1 bay leaf
2 Tblsp dry red wine

Saute bacon in heavy large Dutch oven over medium high heat until the fat is rendered, about 4 minutes. Drain off all but 1 1/3 Tblsp fat. Add onion, carrot, leek, and garlic and saute until light brown, about 10 minutes. Add broth, lentils, split peas, potato, ham hock, celery, thyme and bay leaf. Bring to a boil. Reduce heat and simmer until lentils and split peas are tender,, about 45 minutes. Stir in red wine and simmer 5 minutes. Discard bay leaf.

Remove ham hock from the soup and remove any meat attached to the bone. Cube meat and return to the soup. Season to taste with salt and pepper.