Lentil and Split Pea Soup... It's Better than it Sounds!!

All my life, I've hated split-pea soup. Wouldn't even touch the stuff. The look. The smell. The texture. The taste. No thank you.
But then I was diagnosed with food allergies and couldn't eat most of what I was used to and was forced to try new foods. It's only been a few months since my diagnosis, but I've already found a few recipes that have become stand-bys. Surprisingly, one of my new favorites is Lentil and Split Pea soup. I found a similar recipe on All-Recipes (sorry, I didn't save the link and now I can't find it), then made several changes according to my preferences and what I had in my pantry. Once a month (maybe twice) I make a big pot of this soup on the weekend, then freeze it in individual portions so it is convenient to grab and take to work when I need a quick, tasty, and filling lunch. I throw it in my little fridge at school, and by the time lunch rolls around it's thawed and ready to be reheated.
Before allergies, I never would have put 'split pea' and 'comfort food' in the same sentence. All that has changed now. This is seriously good stuff.

Lentil and Split Pea Soup

In a large pot on medium heat, saute' together
1 Tbsp olive oil
1 cup diced onion
1 tsp minced garlic
1 cup diced celery

When onion are translucent, add
8 cups water
1 cup brown lentils
1 cup split peas
2 smoked ham hocks
1 Tbsp kosher salt
1 Tbsp lemon juice
1/2 tsp thyme
1/2 tsp sage
1/2 tsp basil
1/2 tsp oregano
1/4 tsp pepper
1 bay leaf

Bring to a boil, then reduce heat, cover, and simmer for 1-1/2 hours.
Remove ham hocks. Separate meat from bones. Discard bones and fat; chop meat and return meat to soup pot. Discard bay leaf. Enjoy!