Combine leek, carrot, rutabaga, turnips, garlic, stock, tomato paste & pepper in a pot or Dutch oven.
Add the ham bone. Cover & bring to a boil. Reduce the heat to medium-low. Cook, stirring occasionally, for 1 1/4 hours. Remove the ham bone. Cut off any ham off the bone, chop it & add it to the pot.
Add the other 2 cups of chopped ham (if you have lots of ham left on the bone, you might not need 2 cups of extra ham but I just had a small ham bone so I added more). Add lentils & stir to combine. Cook for 5 minutes until hot.
Add kale & stir for 30 seconds or until just wilted.
Ladle the soup into heated bowls. Top with parmesan & onions. Serve with torn warm baguette. Serves 6.