Rinse and drain the Green Lentils (1 1/2 cup).
Add lentils along with White Onion (1 1/2 cup), Celery (2 stalk), Carrot (2), Green Cabbage (2 cup), Garlic (2 clove), Fresh Parsley (1 tablespoon), Bay Leaf (1), and Dried Thyme (1/2 teaspoon) to your slow cooker.
To prep the Cooked Ham (1), cut excess ham away from the bone and set aside.
Add ham bone and Chicken Broth (7 cup) to slow cooker. Stir to combine, cover and cook on low for about 7 hours, stirring once or twice.
While soup is cooking, coarsely chop or shred ham. Cover and refrigerate until soup is ready.
After 7 hours, remove ham bone and bay leaf from soup. Adjust consistency with the Chicken Broth (1 cup). Stir in chopped ham and Distilled White Vinegar (2 teaspoon).
Cover and allow to cook for 5-10 more minutes to warm ham.
Add a generous sprinkle of Fresh Dill (to taste) and season to taste with Salt and Pepper (as needed).
Serve with a dollop of Sour Cream (as needed) and sprinkle with more fresh dill.