Heat oil in Dutch oven over medium heat until shimmering.

Add lentils, carrots, and onion and cooke until veggies are softened and lentils are beginning to brown, about 5 minutes.

Stir in garlic and cook until fragrant, about 30 seconds.

Add wine and cook until reduced by half, about 1 minute.

Stir in broth, thyme, bay leaf, and red pepper flakes and bring to a boil.

Add ham hock, reduce heat to medium-low, and simmer, covered, until thickened and lentils are completely tender, about 1 hour.

Discard ham hock and bay leaf.

Puree 2 cups of soup until smooth, and return to pot.

Stir in kale and chopped ham. Simmer, covered, until kale is tender, about 10 minutes. Season to taste with salt and pepper.