Lentil Soup With Butternut And Kale Recipes

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LENTIL SOUP WITH BUTTERNUT AND KALE



Lentil Soup with Butternut and Kale image

Lentil Soup with Butternut and Kale is comforting and nutrient-dense, thanks to the butternut squash, lentils, kale, and leeks.

Provided by Gina

Categories     Dinner     Lunch

Time 1h5m

Number Of Ingredients 13

1/2 tablespoon olive oil
1 large onion (diced)
1 medium carrot (diced)
2 leeks (white part only, cleaned and chopped)
1 celery stalk (diced)
2 tablespoons tomato paste
6 cups vegetable broth
1 pound peeled and diced butternut (1/2-inch dice)
2 ounces green lentils ((1/3 cup))
1 bay leaf
1/2 teaspoon kosher salt
black pepper
3 cups packed chopped lacinato kale (stems removed)

Steps:

  • Heat a heavy pot or Dutch oven over medium heat.
  • When hot, add oil, then add onion, carrots, leeks and celery, reduce heat and cook about 4 to 5 minutes, stirring.
  • Add the tomato paste and cook 2 minutes, stirring.
  • Add the broth, bay leaf and lentils and bring to a boil.
  • Reduce the heat, cover and simmer until halfway cooked, 20 minutes.
  • Add the butternut and cook until tender, about 15 minutes more. Discard the bay leaf, season with salt and pepper, to taste.
  • Add the kale and cook 7 minutes longer until the kale is tender.

Nutrition Facts : ServingSize 1 1/3 cups, Calories 122 kcal, Carbohydrate 25 g, Protein 4 g, Fat 1.5 g, SaturatedFat 0.5 g, Sodium 309.5 mg, Fiber 7 g, Sugar 8 g

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