Add the sausage to a large pot over medium heat and cook it until browned and cooked throughout about 7-9 minutes.
Set the sausage to the side and add the onions, celery, garlic, and carrots to the pot and sauté for 6-8 minutes in the rendered Italian sausage fat.
Next, add back in the cooked sausage, ham, green beans, potatoes, and chicken stock and cook on low heat for 8 to 10 minutes
Rinse the lentils and then add them to the pot, cover and cook over low to medium heat for 25-30 minutes or until tender.
Add in parsley, thyme, salt, and pepper and serve.
Notes
Make-Ahead: You can make this up to 1 day ahead of time. Follow the reheating instructions below.How to Store: You can store this ham and lentil soup covered in the refrigerator for 4 to 5 days. This will also freeze covered for up to 6 months. Thaw in the refrigerator before reheating and serving. How to Reheat: Add the desired amount of soup to a medium-sized saucepot and cook over low heat until hot. Adjust the seasonings with salt and pepper and serve.Leftover ham is great to use in this soup.Remember, soup gets better with time, so the longer it can sit and simmer on low heat, the better it will taste.