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Lentil and butternut squash soup by Geneviève O’Gleman Recipe

Lentil and butternut squash soup by Geneviève O’Gleman
Source: Iga

Ingredients

  • 1 small Butternut squash
  • 1 Carrot
  • 1 Celery stalk
  • 2 Garlic cloves
  • 15 ml (1 tbsp.) Olive oil
  • 7.5 ml (1/2 tbsp.) Smoked paprika
  • 2.5 ml (1/2 tsp.) Ground cinnamon
  • 2.5 ml (1/2 tsp.) Ground cumin
  • 2 L (8 cups) No-salt-added vegetable broth
  • 2.5 ml (1/2 tsp.) Salt
  • 250 ml (1 cup) Dried green lentils
  • 750 ml (3 cups) Kale
  • 30 ml (2 tbsp.) Cider vinegar
PREP TIME
15m
COOK TIME
45m
TOTAL TIME
1h
YIELD
4 servings

Instructions

  • Peel the squash and cut it in half.
  • Spoon out the seeds.
  • Cut the squash into cubes.
  • Chop the carrot and celery.
  • Finely chop the garlic.
  • In a large pot, heat oil over medium-high heat.
  • Add the squash, carrot, celery, and garlic.
  • Cook 5 minutes, stirring occasionally.
  • Add the paprika, cinnamon, and cumin.
  • Cook 1 minute, stirring constantly.
  • Add the broth and salt.
  • Bring to a boil over high heat.
  • Rinse and strain the lentils.
  • Add to pot and reduce to medium heat.
  • Let simmer uncovered 25 to 30 minutes, or until lentils are tender.
  • Meanwhile, finely chop the kale.
  • Transfer 750 ml (3 cups) of the soup to your blender.
  • Purée until smooth, then return to pot.
  • Add the kale and cider vinegar.
  • Mix well and serve.

Side DishesSoups

A recipe from Iga

https://www.flyers-on-line.com/data/recipes/7859/lentil-and-butternut-squash-soup-by-genevi-ve-o-gleman.jpg

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