Peel and chop 1 large sweet onion, 1 large carrot and 2 stalks celery and set aside until ready to use.
Add 1 cup dry green lentils, 2 bay leaves and the sliced carrot and celery to the soup broth and cook until the lentils and vegetables are cooked, but not mushy, about 20 minutes.
While the lentils are cooking, heat 1 tbsp olive oil in a small skillet over medium heat and sweat 1 large sweet onion until the onions are soft, about 6-8 minutes.
Grate 1 clove garlic and add to the cooked onions and stir to combine. Cook until the garlic becomes fragrant, about 1 minute. Remove the pan from the heat and add 1 tsp Hungarian paprika and stir to combine.
Add the onion garlic mixture to the soup when the vegetables and lentils have cooked and stir to combine.
Add 1 cup cooked and shredded ham from ham bones to the soup and stir to combine.
Serve in deep soup bowls topped with a dollop of sour cream and chopped fresh parsley.