We had ham for Christmas dinner again and, as I had hoped, we had a fair amount of ham left on the bone when we were finished. I love making lentil soup with ham and it was just what we all wanted after spending some time in the park on the 26th.
I did not have much else in the fridge but did not feel like grocery shopping so a new version of last years lentil soup emerged, this one without carrots or celery, but with the addition of potatoes and leftover roasted squash.
That is really the beauty of soup...you can do just about anything and somehow it always turns out pretty well.
LENTIL SOUP 2
2 tablespoons butter
2 tablespoone olive oil
1 large onion, diced
2 bunches kale, chopped
1 head garlic, cloves separated and papery skins removed
8 cups chicken stock
4 cups water
2 cups french lentils
5 potatoes, peeled and cut into 1/2 inch dice
ham bone and leftover ham, cut into bite size pieces
leftover roasted acorn squash, cut into bite size pieces (optional)
2 bay leaves
1 cinnamon stick
Combine butter and olive oil in a large pot and place over medium high heat. Add onions and cook until soft, about 5 minutes. Add kale and garlic and cook until very wilted and fragrant. Add chicken stock, water, lentils, potatoes, ham bone and ham, bay leaves and cinnamon. Bring to a boil, skim and froth on the surface, and reduce to a simmer. Cook until lentils and potatoes are tender and broth is thickening, about 45 minutes.