1bunchkale(stems removed and cut into thin strips)
Heat 2 tablespoons olive oil in a large heavy bottom pot. Fry onions and garlic until soft, about 2 minutes. Add puy lentils and bay leaves. Give it a stir, and then pour in ham stock. Cover and bring to a boil. Reduce heat to low and simmer for 40 minutes.
Place tomatoes and ham in two separate trays. Drizzle remaining tablespoon of olive oil over tomatoes. Roast in a 400°F (200°C) oven for 40 minutes.
Season soup with salt and pepper. Add kale and continue to cook for 3 minutes.
Remove roasted tomatoes and ham from oven. Add both to the soup. Give it a good stir and turn off the stove.