Split Peas Soup with Ham

1  lb.		green split peas
1/3  cup		lentils
48  ounces		chicken broth
2  lb.		smoked ham shank
2-1/2  cups		carrots
4		celery stalks
1/4  teaspoon		thyme
3		bay Leaves

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Bring broth to a boil. Add peas and lentils. Remove from heat, cover and let set 1 hour. Add ham shank, bay leaf and thyme and return to a boil. Reduce heat to medium low and simmer 2 hours, adding water if necessary. Remove ham shank and add carrots and cut celery. Continue to simmer until vegetables are cooked. Meanwhile remove meat from bones on ham shank when cool enough to touch. Shred or cut into small pieces. Return to soup.