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Lentil and butternut squash soup by Geneviève O’Gleman Recipe
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.
A recipe from Iga
2020-10-12
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