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(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

  1. Heat the olive oil in a Dutch oven or heavy soup pot over medium heat.
  2. Add the onion and a pinch of salt and sauté until translucent, about 4 minutes.
  3. Add the carrots, celery, delicata squash, and another pinch of salt and sauté until all of the vegetables are just tender, about 5 minutes.
  4. Add the curry powder, cumin, turmeric, coriander, cinnamon, 1/4 teaspoon of salt, and red pepper flakes and give a stir.
  5. 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.
  6. Add the rest of the broth. Increase the heat to high and bring to a boil.
  7. Decrease the heat to low, cover, and simmer until the lentils are tender, about 20 to 25 minutes.
  8. Taste; you may want to add a pinch of salt. Stir in the kale and cook until it’s tender, about 3 minutes.