Rinse and drain lentils. Add lentils along with onion, celery, carrots, cabbage, garlic, parsley, bay leaf, thyme to your slow cooker.
Cut excess ham away from bone and save for later.
Add ham bone and 7 cups of broth to slow cooker. Stir to combine, cover and cook on low for about 7 hours, stirring once or twice.
While soup is cooking, coursely chop or shred ham. Cover and refrigerate until soup is ready.
Remove ham bone and bay leaf from soup. Adjust consistency with the additional cup of broth. Stir in chopped ham and white vinegar. Cover and allow to cook for 5-10 more minutes to warm ham. Add a generous sprinkle of fresh dill and season to taste with salt and pepper. Serve with a dollop of sour cream and more fresh dill.
a smoked pork hock will work in place of a meaty ham bone.
for a vegetarian/vegan option, use vegetable broth and omit the ham and sour cream.
Preheat oven to 350℉. In a medium bowl toss together potatoes, olive oil and a sprinkle of salt and pepper.
Spread out evenly on a baking tray and bake for 30-35 minutes, turning once, until just tender.
While potatoes are baking, combine together mayonnaise, parmesan, capers, dill, lemon juice and pepper.
Remove potatoes from oven and gently flatten each with a flat surfaced utensil (I use a metal potato masher) to a third of its original height.
Set oven rack to 7" from broiler and turn oven to broil. Spread 1 tbsp of paste onto each potato. Broil for 2-3 minutes until golden and bubbly. Remove from oven and serve immediately, garnishing with fresh dill if desired.
In a large skillet heat oil over high heat. Add sliced mushrooms and allow to cook until golden on one side and moisture is starting to evaporate. Stir mushrooms and cook for an additional minute. Add chopped onion and garlic. Reduce heat to medium and cook, stirring occasionally until starting to soften, 3-5 minutes.
Add wine and stir to deglaze the pan. Cook for 1-2 minutes until most of the wine has cooked out. Stir in 3 cups of chicken broth, pasta, thyme and parsley. Cover and cook for 10 minutes on low, stirring once.
Whisk cornstarch into remaining 1/4 cup of chicken broth. Stir into pasta and allow to come to a full simmer to reach full thickness. Stir in cream cheese, turkey, peas, salt and pepper. Allow to cook 1-2 minutes to heat turkey and peas. Serve immediately with freshly grated parmesan cheese.