(S) Cozy Lentil Soup With Delicata Squash
(S) Cozy Lentil Soup With Delicata Squash
By: Rachel's Tea
Info
Info
Servings
6
Prep-Time
20 min
Cook-Time
35 min
Cal/serving
224
Ingredients
- Olive oil (extra-virgin) 2 tablespoons
- Yellow onion (diced) 1 small
- Sea salt to taste
- Carrots (peeled and diced) 2 small
- Celery stalks (diced) 2 small
- Delicata squash (peeled, seeded, and cut into 1/2-inch cubes) 1 medium
- Curry powder 1 teaspoon
- Ground cumin 1/2 teaspoon
- Ground turmeric 1/2 teaspoon
- Ground coriander 1/4 teaspoon
- Ground cinnamon 1/4 teaspoon
- Red pepper flakes Pinch
- Green lentils (dried and rinsed well) 1 cup
- Vegetable broth 8 cups
- Kale (tightly packed, stemmed, and thinly sliced) 1 cup
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Note: If you have trouble finding delicata squash, use its cousin, butternut squash.
For A Delicious Dinner
Method
- Heat the olive oil in a Dutch oven or heavy soup pot over medium heat.
- Add the onion and a pinch of salt and sauté until translucent, about 4 minutes.
- Add the carrots, celery, delicata squash, and another pinch of salt and sauté until all of the vegetables are just tender, about 5 minutes.
- Add the curry powder, cumin, turmeric, coriander, cinnamon, 1/4 teaspoon of salt, and red pepper flakes and give a stir.
- Add the lentils and stir to coat. Pour in 1/2 cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the pot, and cook until the liquid is reduced by half.
- Add the rest of the broth. Increase the heat to high and bring to a boil.
- Decrease the heat to low, cover, and simmer until the lentils are tender, about 20 to 25 minutes.
- Taste; you may want to add a pinch of salt. Stir in the kale and cook until it’s tender, about 3 minutes.
