Ingredients
-
1/2
-
1
-
1
-
2
-
1
-
2
-
6
-
1
-
2
-
1
-
1/2
-
-
3
-
-
Directions
This vegetarian butternut squash lentil soup is like a bowl of comfort the perfect way to warm up on a cold night. This colorful soup, made with healthy ingredients, tastes delicious. The cooked leeks give complexity to the body of the soup. For even more lentil soup recipes, try my Lebanese Lentil Soup, Red Lentil Soup with Spinach, and Instant Pot Chicken and Lentil Soup.,This soup is also dairy-free, gluten-free and vegan. Its all made in one pot and freezes great. Leftovers are perfect for lunch.,No, lentils do not need to be soaked like beans do, which saves a lot of time.,Sub sweet potato for the butternut squash if you prefer.,Feel free to use curly kale if you cant find Lacinato kale, also known as Tuscan kale. You can also switch the kale for another leafy green like spinach or Swiss chard.,Creamy Lentil Soup,Lentil Salad,Asparagus and Green Lentils with Poached Egg,Lentil and Rice Bowls with Eggs and Bacon,Lentil Bowls with Avocado, Eggs and Cholula
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Steps
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1
Done
|
When Hot, Add Oil, Then Add Onion, Carrots, Leeks and Celery, Reduce Heat and Cook About 4 to 5 Minutes, Stirring |
|
2
Done
|
Add the Tomato Paste and Cook 2 Minutes, Stirring. |
|
3
Done
|
Add the Broth, Bay Leaf and Lentils and Bring to a Boil. |
|
4
Done
|
Reduce the Heat, Cover and Simmer Until Halfway Cooked, 20 Minutes. |
|
5
Done
|
Add the Butternut and Cook Until Tender, About 15 Minutes More. Discard the Bay Leaf, Season With Salt and Pepper, to Taste. |
|
6
Done
|
Add the Kale and Cook 7 Minutes Longer Until the Kale Is Tender. |
