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Soak the split peas in a bowl of cold water overnight if desired.
Place the pork hock, onion, bay leaf, carrots, celery, peppercorns, and water into a large stock/soup pot. Simmer for 2-3 hours or until the meat is falling off the bone.
Remove the pork hock, strain the cooking liquid, and discard the vegetables. Shred the meat and set it aside.
Add split peas and lentils to the broth and simmer for 30 minutes. Add the meat, leek, celery, grated carrot, stock powder, and cayenne pepper. Cook until vegetables are tender, about 30 minutes.
Stir in parsley, season with salt and pepper to taste.
Serve with crusty buttered toast.