Soup is the ultimate comfort food. Don’t you agree? Lentil, squash and kale soup is a one pot vegetarian dish that is easy to make and a clean eating recipe.
I am going to to be really honest with you. I was never a fan of lentils. Then I went to a blogging conference and had a chance to eat at the Red Rooster restaurant in Harlem. Chef Marcus Samuelson created a meal for about 30 bloggers and everything was made with lentils. Even the dessert.
I fell in love with lentils at that conference. Since that time, I have been adding more lentils in out diet.
Here are a few interesting facts about lentils:
- High in protein
- Good source of vitamins and minerals
- High in Fiber
- Good for muscle generation
- Control Diabetes
- Improves Digestion
- Good for heart health
- Counteracts Cancer
It only takes a few minutes to get this soup in the pot. Chopping the vegetables takes the most time, but I find it sort of mediative.
I purchase many of my kitchen tools from Amazon, where I am an affiliate. I have a hard time finding quality tools in my city. A few of the tools I use when making this hearty lentil soup with squash and kale are:
- Enameled stock pot
- Paring Knife (I have a ceramic knive and love it!)
- Vegetable Peeler (Also with a ceramic blade – so easy!)
Here is how to make this delicious and warming lentil soup with squash and kale.
Lentil Soup with Squash and Kale
A hearty soup filled with delicious vegetables and spices. A vegetarian meal.
- 2 TBL extra-virgin olive oil
- 1 yellow onion chopped
- 2 carrots peel and dice
- 2 stalks celery diced
- 1 medium Butternut Squash cut in 1 inch cubes
- 1 tsp curry powder
- 1/2 tsp Tumeric
- 1/4 tsp ground cinnamon
- 1 clove garlic chopped
- 1 cup dried green lentils rinsed well
- 8 cups organic vegetable broth (can use chicken if you don't want vegetarian)
- 1 cup tightly packed, stemmed chopped kale
- Pinch Salt and pepper (to taste)
Heat olive oil in Dutch oven or in large heavy bottomed pot over medium heat.
Add onion and sauté until translucent. About 3 minutes.
Add the carrots, celery, squash and a pinch of salt and cook for about 5 minutes or until vegetables are slightly tender
Add the curry, cumin, turmeric, cinnamon and another pinch of salt and pepper and stir until the spices are mixed and you can begin to smell them. Add the lentils and stir to coat.
Add 1/2 cup of the vegetable broth and scrape the bottom of the pan to deglaze it. Add the rest of the broth and increase the heat to high and bring it to a boil.
Once boiling, lower the heat to low, cover and cook about 25 or 30 minutes or until the lentils are tender
Add the kale and cook another 3 or 4 minutes.
As sated in the recipe, you can use chicken broth instead of vegetable broth. If you don't have butternut squash, you can substitute a different squash.
The kitchen smells so good when this soup is on the stove. I couldn’t decide if I was getting hints of cinnamon or of the cumin when I would pass by.
Tasting the soup was another story. There is a peppery taste from the kale, but then you are hit with a ll of the spices. The curry and other spices give this lentil soup with squash and kale a Mediterranean flavor.
So, head out to the store and pick up a package of lentils – they are really inexpensive. Grab a few vegetables and some broth and make this soup. You won’t regret it.
Leave a comment below and let me know what you think of this recipe. If you make it, leave me a comment and a photo and I will share it on my social media!
Eating food the way nature made it is so good for your health. Are you considering cleaning up your families meals? Take the 10 Day Clean Eating for Health Challenge and learn more. Click on the link or the photo below to sign up. I look forward to seeing you!
You can read more about the benefits of Lentils and find some great recipes at Canadian Lentils site.
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