Imagine a bowl of pure comfort that not only tantalizes your taste buds but also nourishes your body from the inside out. This Lentil Soup with Butternut and Kale is a culinary masterpiece that transforms simple ingredients into a hearty, nutritious meal that will have you coming back for seconds. Packed with protein-rich lentils, sweet butternut squash, and nutrient-dense kale, this soup is about to become your new favorite go-to recipe for those chilly days when you crave something both satisfying and incredibly delicious.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup lentils, rinsed
- 1 medium butternut squash, peeled and diced
- 4 cups vegetable broth
- 1 cup kale, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Begin by preparing all your ingredients. Rinse the lentils under cold water and set them aside. Peel the butternut squash, remove the seeds, and dice it into small cubes. Chop the onion and kale, and mince the garlic cloves.
- In a large pot, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion is translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Stir in the diced butternut squash and cook for about 5 minutes, allowing it to soften slightly. This will enhance the flavors of the soup.
- Add the rinsed lentils to the pot, followed by the vegetable broth. Stir to combine all the ingredients.
- Season the mixture with cumin, salt, and black pepper. Bring the soup to a boil, then reduce the heat to low and cover the pot.
- Let the soup simmer for about 30 minutes, or until the lentils and butternut squash are tender. Stir occasionally to ensure nothing sticks to the bottom of the pot.
- After 30 minutes, add the chopped kale to the pot. Stir well and allow the soup to simmer for an additional 5-10 minutes, until the kale is wilted and tender.
- Taste the soup and adjust the seasoning if necessary, adding more salt or pepper to suit your preference.
- Once everything is cooked through, remove the pot from the heat. Serve the lentil soup hot, garnished with a sprinkle of fresh herbs if desired.
Tips
- Ingredient Prep is Key: Ensure all your vegetables are chopped to similar sizes for even cooking and a beautiful presentation.
- Don't Rush the Sautéing: Take your time caramelizing the onions and garlic to build a deep, rich flavor base for your soup.
- Liquid Matters: If you want an even more robust flavor, try replacing half the vegetable broth with chicken stock or adding a splash of white wine while sautéing the vegetables.
- Customize Your Soup: Feel free to add other vegetables like carrots or celery, or top with a dollop of Greek yogurt or a sprinkle of fresh parsley for extra flavor.
- Storage Tip: This soup freezes beautifully for up to 3 months. Pro tip: store in individual portions for quick and easy meal prep!
- Texture Trick: For a creamier soup, use an immersion blender to partially blend some of the soup, leaving some chunks for texture.
- Spice It Up: Experiment with additional spices like smoked paprika or a pinch of red pepper flakes to give the soup an extra kick.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 15g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
