In a slow cooker, add ham bone, bacon ends and water; cover and simmer for at least 10 hours, up to 24 hours. (You can add more ham if your bone isn't meaty enough)

To broth, add the lentils, tomatoes, carrots, celery, onions and seasonings; slow cook another 6-8 hours until lentils and vegetables are tender.

Add white wine to taste. Let it warm up while you're shredding the meat.

Remove ham bone. Remove ham from bone; coarsely chop (shred) ham, bacon ends and return to soup. Remove bones, any large pieces of fat. Top with parsley (optional).

If you want to remove the fat, you can either let the broth cool down completely, or the soup after you're done, and remove the fat from the top when it solidifies. I usually do the last, before I freeze half of it.