Lentil Soup with Kale and Butternut Squash

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a heavy pot or Dutch oven over medium heat.

Step 2

When hot, add oil, then add onion, carrots, leeks and celery, reduce heat and cook about 4 to 5 minutes, stirring.

Step 3

Add the tomato paste and cook 2 minutes, stirring.

Step 4

Add the broth and lentils and bring to a boil.

Step 5

Reduce the heat, cover and simmer until halfway cooked, 20 minutes.

Step 6

Add the butternut and cook until tender, about 15 minutes more. Discard the bay leaves, season with salt and pepper, to taste.

Step 7

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

Step 8

To Freeze: Let the soup cool then transfer to a freezer-safe container. Keep frozen for up to 3 months. To reheat, transfer to the refrigerator the night before then reheat on the stove or microwave.

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