I still have some cooked ham and stock in the freezer, and they seemed like the perfect excuse to make a hearty lentil soup. I bought all of my produce at the farmers market today and it's always so inspirational to check out all the colorful fruits and veggies. It's great to pick up such fresh items - I had forgotten how juicy a garlic clove could be!
Ham and lentil soup with kale
adapted from this recipe
olive oil
onion, chopped
carrot, chopped
celery, chopped
garlic, minced
3 c ham stock + 3 c chicken broth
1 1/2 c lentils
large hunk of ham, diced
bay leaf
1/2 tsp thyme
kale, torn
Saute the first three ingredients for a bit before adding the garlic. Add the rest of the ingredients (except for the kale), and simmer for an hour. (May need to add more water if it looks too thick.) When it seems almost done add the kale and simmer for another five minutes. Season to taste.
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