Ham Lentil And Kale Soup | Donna Hay

Ingredients

• 1 tablespoon olive oil, plus extra, for drizzling
• 1 brown onion, chopped
• 2 cloves garlic, sliced
• 1.4kg ham hock
• 6 litres water
• 1 cup (280g) tomato purée (tomato passata)
• 8 sprigs thyme
• 6 sprigs parsley
• 2 stalks celery, trimmed and chopped
• 1 carrot, peeled and chopped
• 1 swede, peeled and chopped
• 1 turnip, peeled and chopped
• 1 cup (200g) puy lentils
• 1½ cups (270g) macaroni
• 300g kale, stems removed and chopped
• sea salt and cracked black pepper