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

1. 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.

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