I did a full recipe with one huge smoked ham hock which took nearly 2 hours to get to the tender stage and had to add about 1 1/2 cups of extra stock otherwise cooked as specified and 3 of us polished of the lot - I did use a low sodium stock and didn't add any salt as I think the ham hock gives enough of a salty flavour to the soup, served with slices of crusty bread and we had a delicious meal we all thoroughly enjoyed, thank you Normaone, made for Name that Ingredient tag game.
I actually came here to post the recipe, but found it already posted. I found it on Foodnetwork.com, tried it and really liked it. I used 3 double smoked ham hocks from Wholefoods and used green lentils instead of orange. I did think that it was a bit thick, meaning too much lentil. I think next time I'll use just half a pound instead of a whole pound of lentil. I like my soup slightly thinner. The flavor overall is very good.