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1
Cook bacon in heavy large saucepan over medium heat until brown and crisp.
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2
Using slotted spoon, transfer bacon to paper towels to drain.
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3
Add onion to drippings in saucepan; saute until very tender, about 15 minutes.
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4
Add 6 cups water, ham hock, lentils, 1/4 cup parsley, and 2 teaspoons thyme.
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5
Bring to boil.
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6
Reduce heat to medium-low.
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7
Cover and simmer until lentils are tender, about 30 minutes.
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8
Using tongs, transfer ham hock to work surface.
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9
Drain lentils.
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10
Cool ham hock and lentils.
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11
Cut ham from bone; dice.
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12
Transfer ham to large bowl.
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13
Whisk walnut oil, red wine vinegar, and Dijon mustard in small bowl to blend.
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14
Transfer lentils to large bowl with ham.
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15
Add dressing, red onion, celery, bacon, remaining 1/4 cup parsley, and remaining 2 teaspoons thyme.
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16
Toss to combine.
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17
Season to taste with salt and pepper and serve at room temperature.
