Add 1 tbsp olive oil to a medium sized stock pot over medium heat. Add 1/2 medium chopped onion, 2 small carrots, sliced, and 1 stalk chopped celery and stir to combine. Sauté until the onions become soft, about 4-5 minutes.
Season with 2 whole bay leaves, 1/2 tbsp marjoram, 1/2 tbsp thyme and add 3/4 cup dried lentils. Stir to combine. Then add 1 cup diced smoked ham and enough beef stock to cover the mixture by half, 2-3 cups of broth.
Bring soup to a boil then reduce to a simmer and cook for about 20 minutes or until the lentils and carrots are cooked.
Taste for seasoning and add kosher salt and freshly ground black pepper if needed then bring the soup back to a fast simmer and pinch small snippets of the dumpling dough into the soup, cook until the dumplings all float to the top.
