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Ham and Lentil Soup with Kale

1 leftover ham bone, with plenty of meat on it
3 qt. chicken stock
2 bay leaf
1 tbsp. pepper corns
3 medium carrots, medium dice
3 celery stalk, medium dice
1 large yellow onion, medium dice
2 cups lentils
1 bnch kale, coarsely chopped
1 tsp. coriander, ground
1/2 tsp. cumin, ground
1/4 tsp. cinnamon, ground
1/4 tsp. cayenne pepper
"to taste" salt and pepper
Directions: Place the ham bone, chicken stock, bay leaves, and peppercorns in a large pot, and simmer for about 2 hours. Strain off the liquid, reserving it for later, and pick any ham you can off the bone and save any other ham that has already come off the bone. Discard the bay leaves, peppercorns, and ham bone.
In a large soup pot sauté celery, onions, and carrots in a little olive oil. Once they are just softened, add the reserved liquid, lentils and spices. Simmer for 20-30 minutes or until lentils are cooked through.
Add the kale and reserved ham pieces, and simmer for another 10 minutes. Taste and adjust seasoning with salt and pepper.
Serve immediately with some nice crusty bread
Servings: 6-8
Source: KC Steak Company

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