Melt the butter in a large pot over medium heat, then sauté the onion, leek, carrots, and celery for 6-7 minutes until softened. You’ll see the onion turn glossy and the vegetables begin to smell sweet.

Add the garlic, cumin, turmeric, and black pepper and cook for 2 minutes. Stir until the spices look fragrant and slightly darker.

Add the rinsed lentils, broth, and ham hock (if using), then bring the mixture to a boil. Bubbles should actively break over the surface.

Reduce the heat to a steady simmer and cook for 30-35 minutes until the lentils are completely tender and falling apart. The soup will thicken as the lentils break down.

Remove the ham hock and shred any meat, then return the meat to the pot. Discard the bone.

Blend about half the soup for a thick, textured consistency. Stop blending when you reach a smooth, slightly thicker portion that still leaves some chunks.

Stir in the cream if using, then season with salt to taste. The color should look richer and more golden-orange.

Serve the soup with fresh parsley and crusty bread. Add parsley on top for a fresh green cue and dip the bread at the table.