Recipe of the Week - Lentil Soup with Butternut and Kale

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

  • 1/2 tablespoon olive oil1 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 lentils

  • 1bay leaf

  • 1/2 teaspoon kosher salt

  • black pepper

  • 3cups packed chopped kale, stems removed

Directions

  • 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 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 leaves, season with salt and pepper, to taste.

  • Add the kale and cook 7 minutes longer until the kale is tender.

Nutrition Information

  • Serving Size: 1 1/3 Cups

Nutrition Facts:

  • Calories: 122

  • Carbohydrates: 25g

  • Protein: 4g

  • Fat: 1.5g

  • Saturated Fat: 0.5g

  • Sodium: 309.5mg

  • Fiber: 7g

  • Sugar: 8g