Ham, Lentil and Kale Soup

A winter warming soup that can be tweaked based on the vegetables you have in your fridge or pantry.

Source: www.donnahay.com.au

Ingredients

1 tablespoon olive oil, plus extra, for drizzling (Coronea Grove Olives, Lentara Grove, Mt Direction Olives)
1 brown onion, chopped (Mooreville Gardens, Old School Farm, Seven Springs Farm)
2 cloves garlic, sliced (Tasmanian Natural Garlic & Tomatoes)
1.4kg ham hock (Mount Gnomon Farm)
6 litres water
1 cup (280g) tomato purée (tomato passata) (Tasmanian Natural Garlic & Tomatoes)
8 sprigs thyme (Plants Direct Tasmania)
6 sprigs parsley (Laos Fresh Farm, Plants Direct Tasmania, Steve’s Vegies)
2 stalks celery, trimmed and chopped (Seven Springs Farm, Steve’s Vegies)
1 carrot, peeled and chopped (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies)
1 swede, peeled and chopped (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies)
1 turnip, peeled and chopped (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies)
1 cup (200g) puy lentils (The Grain Family)
1½ cups (270g) macaroni
300g kale, stems removed and chopped (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies)
Sea salt and cracked black pepper

Directions

  1. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook for 4–5 minutes or until softened. Add the ham hock, water, tomato purée, thyme and parsley and bring to the boil. Reduce heat to low and cook for 1 hour. Remove the thyme and parsley and discard. Remove the ham hock and allow to cool slightly.
  2. Increase heat to medium, add the celery, carrot, swede, turnip and lentils and cook for 30 minutes. Shred the ham meat and set aside. Add the pasta to the soup and cook for a further 8 minutes. Add the kale, shredded ham, salt and pepper and cook for 1–2 minutes or until the kale is softened. Drizzle with extra oil to serve.

Serves 6-8