Categories: soup
Ingredients
- 2 T olive oil
- 1 onion diced small
- 2 carrots diced small
- 2 celery stalks diced small
- 1 med btrnut or delicata squash in 1/2" cubes
- 1 t curry powder
- 1/2 t grd cumin
- 1/2t grd turmeric
- 1/2t grd coriander
- 1/2t grd cinnamon
- pinch red pepper flakes
- 1C dried green lentils rinsed
- 8C organic vegetable broth
- 1C tightly packed kale sliced thin
Directions
-
oil in soup pot over med heat. Add onion and pinch of salt & sauté about 4min until translucent. Add carrots, celery, squash & pinch of salt. Saute about 5min until tender. Add curry powder, cumin, turmeric, coriander, cinnamon, 1/4t salt and red pepper flakes and stir in. Add lentils and stir to coat. Pour in 1/2C broth stirring to loosen bits stuck to pot and cook until liquid is reduced by 1/2. Add rest of broth. Put heat on high and bring to boil. Decrease heat to low, cover, and simmer about 20-25 min until lentils are tender. Stir in kale and cook about 3min until tender.